Grilled Chicken Breasts with Cilantro-Lime Butter

Serving Size: 4

Ingredients:
2 whole split chicken breasts with skin and bones (1 1/2 pounds)
Salt and pepper
1 medium lime
2 tablespoons olive oil
1 1/2 tablespoons cilantro leaves

Cilantro-lime butter
6 tablespoons butter, softened
1 small lime
1 small shallot
3 tablespoons cilantro leaves, minced
Salt, pepper, and cayenne pepper to taste

Directions:

1. For the cilantro-lime butter, cream the butter. Grate 1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime. Beat zest and juice into the butter. Peel, mince, and stir in the shallot. Stir in the cilantro. Season to taste with salt, pepper and cayenne pepper. Transfer mixture to a sheet of plastic wrap and roll into a 1-inch log; set aside. (Can refrigerate butter overnight or freeze up to 1 month.)
2. For chicken and marinade: Sprinkle the chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking dish. Stir in oil and cilantro and turn to coast each side of chicken breasts in the marinade. Set chicken aside at room temperature for 2 hours (Can cover and refrigerate overnight).
3. Cooking: If the cilantro-lime butter has been refrigerated, bring it to room temperature. Heat a grill, or adjust oven rack to high position and heat broiler. Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 8 to 10 minutes per side. Serving: Transfer chicken breasts to warm dinner plates and top each with a tablespoon of herb butter.

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