Grilled Chicken with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the butternut squash by tossing the cubes with 2 tablespoons of olive oil, 0.75 teaspoon salt, and 0.5 teaspoon black pepper in a large bowl.

   Tip: Cut squash into uniform sizes to ensure even cooking.

2. 2

   Pat the chicken breasts dry with paper towels and season both sides generously with the remaining salt, pepper, and garlic. Lightly brush with 1 tablespoon of olive oil.

   Tip: Dry chicken promotes better browning and prevents sticking on the grill.

3. 3

   Place the seasoned squash cubes in a grill basket or on a piece of heavy-duty foil with holes poked through it. Place on the grill and cook for 20-25 minutes, stirring occasionally, until the squash is tender and caramelized with golden-brown edges.

   Tip: The foil basket prevents small pieces from falling through the grill grates.

4. 4

   Once the squash is cooking, place the chicken breasts on the grill grates. Grill for 6-7 minutes on the first side without moving them.

   Tip: Let the chicken develop a nice char before flipping for better flavor.

5. 5

   Flip the chicken and grill for another 6-7 minutes on the second side, or until the internal temperature reaches 165°F when measured with a meat thermometer. Transfer to a plate to rest.

   Tip: Resting the chicken for 5 minutes helps retain juices when you cut into it.

6. 6

   In a small saucepan over medium heat, melt the butter with the remaining olive oil. Add 6 fresh sage leaves, thyme sprigs, minced garlic, and red pepper flakes. Cook for 3-4 minutes until the butter turns golden brown and becomes fragrant, stirring occasionally.

   Tip: Watch the butter carefully to avoid burning; you want a nutty aroma, not a burnt smell.

7. 7

   Remove the pan from heat and stir in the lemon juice and remaining fresh sage leaves. Taste and adjust salt and pepper as needed.

   Tip: The lemon juice brightens the rich, buttery sauce beautifully.

8. 8

   Arrange each grilled chicken breast on a plate, top with a generous portion of the caramelized butternut squash, and drizzle the sage brown butter sauce over everything. Serve immediately while warm.

   Tip: Spoon extra sauce from the pan over the squash for maximum flavor.