Welcome back to The Chef’s Backyard! Today, we’re firing up the grill for a recipe that’s a staple in my outdoor kitchen: Smoky Backyard Grilled Chicken with Herb Butter. This dish is all about balancing that deep, charred flavor with a fresh, zesty finish.
Why This Recipe Works
The secret lies in the dry rub and the finishing herb butter. The rub creates a beautiful crust, while the butter melts into the warm chicken, keeping it incredibly juicy and adding a layer of richness that takes it from “good” to “gourmet.”
Ingredients
- Chicken: 4 large chicken breasts or 8 thighs (bone-in, skin-on preferred for maximum flavor).
- The Rub: 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, salt, and black pepper.
- Herb Butter: 1/2 cup unsalted butter (softened), 2 tbsp fresh parsley (chopped), 1 tbsp fresh chives, 1 tsp lemon zest, and a pinch of sea salt.
Instructions
- Prep the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix the rub ingredients and coat the chicken generously on all sides.
- Make the Herb Butter: In another bowl, combine the softened butter, herbs, lemon zest, and salt. Mix well, roll into a log using parchment paper, and chill in the fridge.
- Grill: Preheat your grill to medium-high heat (about 400°F). Place the chicken on the grill. For breasts, cook for 6-7 minutes per side. For thighs, 8-10 minutes per side, or until the internal temperature reaches 165°F.
- The Finish: Once the chicken is off the grill, immediately place a slice of the herb butter on each piece. Let it rest for 5 minutes before serving.
Pair this with some grilled corn or a fresh garden salad, and you’ve got the perfect backyard feast. Don’t forget to check out my latest YouTube video for a step-by-step walkthrough of this recipe!
Happy Grilling!