Grilled Chicken with Caramelized Onion and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry chicken ensures better browning and grill marks.

2. 2

   In a skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply golden and caramelized.

   Tip: Don't rush the onions; low and slow caramelization develops the sweetness.

3. 3

   When the onions are nearly done caramelizing, add the minced garlic and cook for another 1-2 minutes until fragrant. Deglaze the pan with balsamic vinegar and stir in the honey.

4. 4

   In a small bowl, combine the remaining 2 tablespoons of softened butter with the chopped thyme, rosemary, and a pinch of sea salt to make herb butter.

5. 5

   Lightly brush the grill grates with the remaining olive oil to prevent sticking. Place the seasoned chicken breasts on the grill and cook for 6-7 minutes without moving them.

6. 6

   Flip the chicken breasts carefully and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

   Tip: Let the chicken rest for 2-3 minutes after flipping to ensure even cooking.

7. 7

   Transfer the cooked chicken to a serving platter and immediately top each breast with a portion of the herb butter, allowing it to melt over the warm meat.

8. 8

   Spoon the caramelized onions generously over each chicken breast, finishing with a squeeze of fresh lemon juice for brightness.