Chicken Breasts with Black Olive Butter Recipe
Ingredients
| Unsalted butter | 1/2 Cup (16 tbs) (For the black olive butter:) | |
| Black olives | 1/4 Cup (16 tbs), chopped (For the black olive butter:) | |
| 2 tablespoons chopped fresh parsley or tarragon | ||
| Lemon juice | 1 Tablespoon (For the black olive butter:) | |
| Ground pepper | 1 Pinch (For the black olive butter:) | |
| 3 boneless whole chicken breasts with the skin intact, 10-12 oz (315-375 g) each | ||
| Vegetable oil | 4 Teaspoon (For the chicken:) | |
| Ground pepper | 1 To taste (For the chicken:) | |
| Salt | To Taste | |
Directions
To prepare the black olive butter, in a small bowl, combine the butter, olives, parsley or tarragon, lemon juice and pepper.
Using a fork or wooden spoon, beat vigorously until blended.
Transfer half of the butter mixture to a sheet of plastic wrap and shape it into a log about 3 inches (7.5 cm) long and 1 inch (2.5 cm) in diameter.
Wrap in the plastic wrap and chill until firm, at least 1 hour.
Set the remaining butter mixture aside.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Working with 1 chicken breast at a time, gently slide your fingertips under the skin to make a pocket.
Divide the butter mixture in the bowl into 3 equal portions and, using your fingertips, slip a portion under the skin of each breast, distributing it evenly.
Tie pieces of kitchen string crosswise around each breast in 2 places, to make a cylindrical roll.
Rub the breasts with the vegetable oil; sprinkle to taste with salt and pepper.
Place the chicken on the center of the rack, cover and open the vents halfway.
Cook for 20 minutes.
Turn the chicken and continue to cook until browned and opaque throughout, or until an instant-read thermometer inserted into a breast registers 170°F (77°C), about 20 minutes longer.
Remove from the grill, cover loosely with aluminum foil and let rest for 5 minutes.
To serve, snip the strings and cut each breast crosswise into slices 1/2 inch (12 mm) thick.
Arrange on warmed individual plates.
Cut the butter log into slices and place on top of each serving.
Using a fork or wooden spoon, beat vigorously until blended.
Transfer half of the butter mixture to a sheet of plastic wrap and shape it into a log about 3 inches (7.5 cm) long and 1 inch (2.5 cm) in diameter.
Wrap in the plastic wrap and chill until firm, at least 1 hour.
Set the remaining butter mixture aside.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Working with 1 chicken breast at a time, gently slide your fingertips under the skin to make a pocket.
Divide the butter mixture in the bowl into 3 equal portions and, using your fingertips, slip a portion under the skin of each breast, distributing it evenly.
Tie pieces of kitchen string crosswise around each breast in 2 places, to make a cylindrical roll.
Rub the breasts with the vegetable oil; sprinkle to taste with salt and pepper.
Place the chicken on the center of the rack, cover and open the vents halfway.
Cook for 20 minutes.
Turn the chicken and continue to cook until browned and opaque throughout, or until an instant-read thermometer inserted into a breast registers 170°F (77°C), about 20 minutes longer.
Remove from the grill, cover loosely with aluminum foil and let rest for 5 minutes.
To serve, snip the strings and cut each breast crosswise into slices 1/2 inch (12 mm) thick.
Arrange on warmed individual plates.
Cut the butter log into slices and place on top of each serving.
Chef
