Grilled Chicken with Celery and Herb Butter

Instructions

1. 1

   Prepare herb butter by mixing softened butter with minced garlic, dill, tarragon, and a pinch of salt in a small bowl. Set aside at room temperature.

   Tip: Make the herb butter while your grill preheats for seamless timing.

2. 2

   Pat chicken breasts dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry chicken ensures better browning and prevents steaming on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Brush grates with oil to prevent sticking.

4. 4

   Brush chicken breasts lightly with 1 tablespoon of olive oil. Place on hot grill and cook for 12-14 minutes, turning once halfway through, until internal temperature reaches 165°F.

   Tip: Avoid moving the chicken frequently to develop a nice golden crust.

5. 5

   While chicken cooks, prepare the celery slaw by tossing sliced celery and red onion with remaining 3 tablespoons olive oil, lemon juice, and a pinch of salt and pepper.

   Tip: The acid from lemon juice softens the celery slightly while adding brightness.

6. 6

   Remove grilled chicken from heat and let rest for 3 minutes on a warm plate.

   Tip: Resting allows juices to redistribute throughout the meat.

7. 7

   Top each chicken breast with a generous dollop of herb butter, allowing it to melt over the warm meat.

8. 8

   Serve each chicken breast alongside a portion of celery slaw and garnish with fresh celery leaves for a peppery finish.

   Tip: The cool, crisp slaw contrasts beautifully with the warm, buttery chicken.