Ingredients
Scale
For every 4 chicken breasts, use the following measurements
- 1/2 cup Soy Sauce
- 1/2 cup Worcestershire Sauce
- Juice of 1 lemon
- 2 TBS Italian Dressing
- 1 TBS Montreal Steak Seasoning
- 1 TBS Dijon Mustard
COMPOUND BUTTER
- 1 stick of salted, room-temperature butter
- 1 TBS diced shallot
- 1 garlic clove, grated with a microplane or pressed using a garlic press
- 1 tsp Montreal Steak Seasoning
- 1 tsp Parsley (fresh preferred, but dried works just fine!)
Instructions
- Add all the ingredients to either a measuring cup or container and whisk together until combined.
- Add in chicken breast, and flip around to make sure each piece is well-coated in the marinade.
- Place in the fridge for at least an hour, and up to 24 hours.
- Remove the chicken from the fridge half an hour before you are wanting to grill.
- Preheat your grill to 350 degrees (medium-high heat) for 10-15 minutes.
- Lay chicken onto hot grill and cook with the grill lid open for 4 minutes.
- Turn each piece of chicken to 45 degree angle, so you get those grill marks.
- Close the grill and cook an additional 5 minutes.
- 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.
- Remove from the grill and pat with the compound butter coins on top while the chicken rests for 5-10 minutes.
COMPOUND BUTTER
- To a mixing bowl, add in your compound butter ingredients.
- Mix well using a fork or spatula.
- Spoon out onto a piece of plastic wrap, and roll into a log.
- Store in the fridge until you are ready to use it with your chicken.
- You can also use this on pasta, roasted vegetables, or bread!
