Grilled Chicken with Artichoke and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and looks impressive enough for guests. Tender grilled chicken pairs beautifully with tender artichoke hearts and a fragrant lemon herb butter that really makes everything shine. Artichokes are packed with fiber and antioxidants, so you're getting something nutritious along with seriously delicious flavors. The best part is how simple it all is to pull off with just a grill and some fresh ingredients from your market. Once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 3 tablespoonsunsalted butter(softened)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1zest of lemon(finely grated)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with minced garlic, lemon zest, chopped thyme, and rosemary in a small bowl. Season with a pinch of salt and pepper, then set aside.
Tip: Make the herb butter ahead of time and refrigerate until ready to use.
- 2
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes.
Tip: Dry chicken ensures better browning and a more flavorful crust on the grill.
- 3
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates with olive oil to prevent sticking.
Tip: Use a folded paper towel dipped in oil and tongs to oil the grates safely.
- 4
Toss the artichoke halves with 2 tablespoons of olive oil, lemon juice, salt, and pepper. Arrange them cut-side down on the grill.
Tip: The cut side should face the heat to develop a beautiful char and caramelization.
- 5
Place chicken breasts on the grill alongside the artichokes. Grill for 6-7 minutes without moving, allowing a golden crust to form.
Tip: Resist the urge to move the chicken too early; this allows for better heat contact and browning.
- 6
Flip both the chicken and artichokes. Continue grilling for another 6-7 minutes until the chicken reaches an internal temperature of 165°F and the artichokes are tender with charred edges.
Tip: Use a meat thermometer inserted into the thickest part of the chicken to ensure doneness.
- 7
Transfer the grilled chicken and artichokes to a warm serving platter. Top each chicken breast with a generous dollop of the herb butter, allowing it to melt over the hot meat.
Tip: The residual heat will melt the butter beautifully and infuse the chicken with herbal flavor.
- 8
Drizzle any remaining melted herb butter over the artichokes and chicken. Serve immediately while warm.
Tip: Garnish with fresh lemon wedges and additional fresh herbs if desired for extra presentation.
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