Grilled Lemon-Butter Chicken Breasts with Asparagus
Bone-in, skin-on chicken breasts infused with a bright lemon-butter compound slipped under the skin, grilled over indirect heat until opaque, then finished with a golden sear. Served alongside crisp-tender asparagus drizzled with the remaining melted lemon butter and fresh lemon wedges.
Ingredients
- 8 tbsp unsalted butter, softened
- fresh Italian parsley leaves, finely chopped
- lemon zest, finely grated
- fresh lemon juice
- garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- chicken breast halves with bone and skin, each 280 to 340 gramschicken thighs1:1protein
higher fat content, adjust cooking time
- 1 ½ lb asparagus
- extra-virgin olive oillight olive oil1:1oil
neutral flavor, same cooking properties
- 1 lemon, cut into 6 wedges
Instructions
- 1
Mash softened butter with parsley, lemon zest, lemon juice, garlic, salt, and pepper until thoroughly blended.
- 2
Carefully lift skin from each chicken breast, leaving it attached at the breastbone. Slide a paring knife under the skin and cut three to four shallow slits in the flesh. Spread lemon butter on the flesh, pushing some into the slits. Lay skin back in place.
- 3
Transfer remaining lemon butter to a small saucepan and melt over medium heat. Set aside.
- 4
Prepare grill for indirect cooking over medium heat.
- 5
Remove tough bottom of asparagus by grasping each end and bending gently until it snaps at the natural breaking point. Drizzle with oil and season with salt and pepper.
- 6
Brush chicken breasts with oil and season with salt and pepper. Grill skin side up over direct heat with lid closed until marked on bottom, about 5 minutes.
- 7
Slide chicken over indirect heat, close lid, and continue cooking until meat is opaque to the bone, about 30 minutes more.
- 8
About 5 minutes before chicken is done, brush tops with melted lemon butter, turn skin side down, slide over direct heat, and continue cooking until skin is brown, basting once more.
- 9
Remove from grill, cover, and let rest 3 to 5 minutes.
- 10
Grill asparagus over direct heat with lid closed until crisp-tender, 6 to 8 minutes, turning occasionally.
- 11
Arrange asparagus on serving platter and drizzle with remaining lemon butter. Serve chicken warm with asparagus and lemon wedges.
Tips
Gently bend asparagus from both ends to find its natural breaking point rather than cutting, which ensures optimal tenderness.
Let chicken rest after grilling to allow juices to redistribute, ensuring moist meat.
Keep lemon butter melted and ready before grilling so you can baste at the right timing.
Good to Know
Store leftover chicken and asparagus in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
Prepare lemon butter compound up to 1 day ahead. Refrigerate until ready to use. Asparagus can be trimmed several hours in advance.
Serve warm immediately after grilling. Arrange asparagus on a platter with chicken on top or alongside. Provide lemon wedges for squeezing at the table.
Common Mistakes
Do not puncture the chicken skin when slitting the flesh, as this allows juices to escape during cooking.
Do not skip the resting period after grilling, as it prevents the meat from drying out when served.
Do not neglect to bend asparagus to its natural breaking point rather than cutting, as cutting can leave tough portions.
Substitutions
Dairy-Free Swaps
General Alternatives
same ingredient, different name
neutral flavor, same cooking properties