
Grilled Chicken with Artichoke and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
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)
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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