Grilled Chicken with Green Bean and Garlic Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. Grilled chicken with green bean and garlic herb butter is elegant enough for company but simple enough for a busy Tuesday night. The fresh thyme and rosemary infused butter is what makes this dish really shine, and the green beans are packed with vitamins and fiber that make you feel good about what you're eating. Everything cooks quickly on the grill, so you'll have a restaurant quality meal on the table faster than you'd think possible.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- ¾ kgfresh green beans(trimmed and patted dry)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonfresh rosemary(finely chopped)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the chicken breasts dry with paper towels and rub both sides generously with 2 tablespoons of olive oil, then season evenly with salt and black pepper.
Tip: Dry chicken ensures better browning and a crispier exterior.
- 2
In a small bowl, combine softened butter, minced garlic, lemon juice, thyme, and rosemary. Set the herb butter aside at room temperature.
Tip: Making the herb butter ahead allows the flavors to meld together beautifully.
- 3
Place green beans in a bowl and toss with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them out on the grill grates in a single layer.
Tip: Use a grill basket if available to prevent beans from rolling through the grates.
- 4
Grill the green beans for 8-10 minutes, stirring occasionally with tongs until they develop light char marks and become tender-crisp. Transfer to a serving bowl.
Tip: The slight char adds wonderful smoky flavor to the beans.
- 5
Place seasoned chicken breasts on the hottest part of the grill and cook for 6-7 minutes without moving them, until golden grill marks form.
Tip: Avoid flipping too early; let the chicken develop a proper sear for optimal flavor.
- 6
Flip the chicken and cook for an additional 6-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Tip: Using a meat thermometer guarantees perfectly cooked, juicy chicken every time.
- 7
Transfer cooked chicken to a clean cutting board and let rest for 5 minutes. This allows the juices to redistribute throughout the meat.
Tip: Resting prevents the chicken from drying out when you cut into it.
- 8
While the chicken rests, return the green beans to the grill for 1-2 minutes. Remove from heat and immediately toss with the herb butter until evenly coated.
Tip: Tossing the hot beans with cold herb butter creates a silky, luxurious coating.
- 9
Slice the chicken breasts diagonally and arrange on serving plates alongside the buttered green beans. Drizzle any accumulated pan juices over the chicken if desired.
Tip: Diagonal slicing makes the chicken appear more elegant and cook more evenly on the plate.
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