Ok - so here’s the scoop ... We went ahead and grilled 2 chicken breasts (a lot of times we only grill one and split it) ... but I just had a sneaking feeling that I would want extra leftover ... yep, I was right!  This recipe is easily doubled, tripled, etc., for a crowd - or - halved for one person!


For the Chicken:


  1. -2 boneless, skinless chicken breasts, pounded to 1/2 inch even thickness - I didn’t weigh these chicken breasts - I am guessing 8 - 9 ounces each

  2. -Chicken or Poultry Spice Rub, enough to generously coat both sides of each piece of chicken

  3. - Vegetable or Canola Oil as needed


The day before grilling, generously rub your favorite chicken/poultry spice rub all over both sides of the chicken breasts.  Drizzle with oil as needed to help the rub stick (and to prevent the chicken from sticking to the grill grates).


I ended up pounding my chicken breasts the next day - in almost a reverse order of what might seem more logical.  It might be less messy if the day before grilling, you pounded your chicken first and then put the spice rub on and allow that to rest in the refrigerator for 24 hours.  I’m not convinced that one way is better than other as of today.



For the Butter Basting Sauce


  1. - 1/2 stick of unsalted butter

  2. - 1 1/2 Tablespoons Worcestershire Sauce

  3. - 1 teaspoon Shallot Salt  (www.penzeys.com)

  4. - 1/2 teaspoon Bavarian Seasoning  (www.penzeys.com)

  5. - 1/2 teaspoon Bangkok Seasoning  (www.penzeys.com)

  6. - 1/4 teaspoon Florida Seasoned Pepper  (www.penzeys.com)

  7. - 1/4 teaspoon Cayenne Pepper

  8. - Zest + Juice of 1 Meyer Lemon


In a small saucepan, melt the butter.  Add the remaining ingredients to the saucepan and cook for 3 - 4 minutes on medium-low heat.  Don’t let it burn.  Place the sauce in whatever type of container you use for basting while grilling.



Grilling Instructions:


Remove the chicken from the refrigerator a good 30 minutes before grilling.  Preheat your grill to HIGH - at least 450 degrees.  Eric grilled our chicken when the temperature gauge reached 500 degrees.  (The high heat helps the chicken cook quicker to prevent them from drying out - of course, the butter basting sauce is a nice addition - these were moist and perfect).


* Remember that the butter in the sauce will cause flare-ups - it’s part of what makes this chicken so good - but it’s also a safety issue if you’re not careful.


Carefully lay the chicken breasts on the grill.  Quickly brush some of the butter basting sauce over the top of the chicken breast (facing up).  Close the lid of the grill and set a timer for 5 minutes.  Leave the chicken alone!  After 5 minutes are up, flip the chicken over and baste the part of the meat facing up with more of the butter sauce.  Set a timer for 5 minutes and close the lid.


When the 5 minutes are up - if there is any butter sauce left, go ahead and pour it over the chicken ... and let it “bake” on there for 30 seconds.


Remove the chicken to a clean dish and let it rest for 10 minutes before cutting into it or slicing.  If you’re uncertain if it’s done - use an instant read thermometer and look for the temperature to be 165 degrees.


Serve with whatever side dish you fancy!  This would be delicious over a salad too!  I can’t think of anything it wouldn’t be delicious with - at least not yet!