Lover's Chicken Breast

Salt Lick BBQ Restaurant Recipe

4 chicken breasts, skin on, boneless
salt and pepper to taste

Compound Butter:
1 serrano chile
1 teaspoon shallot, finely diced
1 teaspoon roasted garlic
8 tablespoons butter, unsalted
1 tablespoon lime juice
1 teaspoon black pepper
1 teaspoon cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon oregano, fresh finely chopped

Mix all of the compound butter ingredients together in a bowl. Use a piece of wax paper to form it into a roll or log. Cut into 4 sections.

Preheat your oven or a grill set up for indirect heat to 400. Season the top and bottom of the chicken breasts with salt and pepper. Use two sections of the butter and press it up under the skin of the 4 chicken breasts. Slather the third section of the butter on top of the skin.

Place the chicken breasts on a raised rack above a sheet pan with edges and place in the middle rack of the oven. Cook until the internal temp reaches 160, about 45 minutes. Remove from the grill/oven. Heat up the last section of butter and drizzle over the chicken. Serves 4.