Grilled Chicken with Leek and Lemon Butter

Instructions

1. 1

   Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, and half the thyme. Set aside at room temperature for 15 minutes.

   Tip: Bringing chicken to room temperature ensures even cooking on the grill.

2. 2

   Rinse leeks thoroughly between layers to remove any dirt. Pat dry and brush cut sides lightly with olive oil, then season with salt and pepper.

   Tip: Clean leeks carefully as they tend to trap soil between their layers.

3. 3

   Preheat grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

4. 4

   Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a warm plate and tent with foil.

   Tip: Don't move the chicken too often; let it develop a nice crust before flipping.

5. 5

   Grill leek halves cut-side down for 4-5 minutes until golden with char marks, then flip and cook 3-4 minutes more until tender. Remove to a cutting board.

   Tip: The char adds wonderful caramelized flavor to the leeks.

6. 6

   Chop grilled leeks into 1-inch pieces. In a small saucepan over medium heat, melt butter and sauté minced garlic for 1 minute until fragrant.

7. 7

   Add lemon juice, vegetable broth, Dijon mustard, and remaining thyme to the pan. Simmer for 3-4 minutes to blend flavors. Stir in the chopped leeks.

   Tip: The sauce should reduce slightly and coat the back of a spoon.

8. 8

   Plate chicken breasts and spoon the leek and lemon butter sauce over the top. Serve immediately with your choice of sides like roasted potatoes or steamed asparagus.

   Tip: A squeeze of fresh lemon juice at the table brightens the dish further.