Grilled Chicken with Leek and Lemon Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This grilled chicken with leek and lemon butter is one of my go to weeknight dinners because it comes together in just about an hour from start to finish. The leeks become wonderfully tender and sweet when cooked with butter and garlic, and they're packed with vitamins and fiber that support digestion. What I love most is how simple it really is, yet it tastes like something you'd order at a restaurant. The bright lemon juice cuts through the richness beautifully, and everything cooks right on the grill, which means minimal cleanup. Trust me, your family will be asking for this one again and again.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 3leeks(white and light green parts only, halved lengthwise)
- 4 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlvegetable broth
- 1 teaspoondijon mustard
Detail level
Instructions
- 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
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
Preheat grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
- 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
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
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
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
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.
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