1. Add all the ingredients to either a measuring cup or container and whisk together until combined.
2. Add in chicken breast, and flip around to make sure each piece is well-coated in the marinade.
3. Place in the fridge for at least an hour, and up to 24 hours.
4. Remove the chicken from the fridge half an hour before you are wanting to grill.
5. Preheat your grill to 350 degrees (medium-high heat) for 10-15 minutes.
6. Lay chicken onto hot grill and cook with the grill lid open for 4 minutes.
7. Turn each piece of chicken to 45 degree angle, so you get those grill marks.
8. Close the grill and cook an additional 5 minutes.
9. After 5 minutes of cooking , flip the chicken over, close the grill lid and cook until an internal temperature of 160˚ is reached. About 5-6 more minutes depending on how thick and large your chicken is.
10. Remove from the grill and pat with the compound butter coins on top while the chicken rests for 5-10 minutes.

COMPOUND BUTTER

1. To a mixing bowl, add in your compound butter ingredients.
2. Mix well using a fork or spatula.
3. Spoon out onto a piece of plastic wrap, and roll into a log.
4. Store in the fridge until you are ready to use it with your chicken.
5. You can also use this on pasta, roasted vegetables, or bread!