Grilled Chicken Breasts With Cilantro-Lime Bu

Grilled Chicken Breasts With Cilantro-Lime Bu

Yield: 4 Servings

1 cilantro-lime butter

6 T butter --,Softened

1 sm lime

1 sm shallot

3 T cilantro leaves --,Minced

1/4 t salt and pepper --,To Taste

1/8 t cayenne pepper

1 chicken and marinade

2 whole split chicken breasts

1 with wings,skin and

1 bones (1 1/2 pounds)

1 salt and pepper

1 md lime

2 T olive oil

1 1/2 T cilantro leaves

Preparation: 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, 1/4 teaspoon salt, 1/4 teaspoon

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.) For chicken and marinade: Remove

the top two thirds of each chicken wing, leaving the segment nearest

the breast meat attached. but off the knobby wing joints and scrape

around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon

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 regrigerate overnight). 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,

7 to 8 minutes per side. Serving: Transfer chicken breasts to warm

dinner plates and top each with a tablespoon of herb butter.