Grilled Chicken with Pea and Herb Butter Sauce

Instructions

1. 1

   Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator.

2. 2

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

   Tip: Clean grates ensure better grill marks and prevent the chicken from sticking.

3. 3

   Place chicken breasts on the hot grill and cook for 6-7 minutes on the first side without moving them. Flip and cook for another 6-7 minutes until golden brown and internal temperature reaches 165°F.

   Tip: Resist the urge to flip frequently; letting it sit creates a beautiful crust and locks in juices.

4. 4

   While chicken grills, melt butter in a saucepan over medium heat. Add minced shallot and garlic, sautéing for about 2 minutes until fragrant and softened.

   Tip: Don't let the garlic brown or it will become bitter.

5. 5

   Stir in the frozen peas and vegetable broth, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until peas are heated through and tender.

   Tip: Frozen peas thaw quickly and retain their bright green color when cooked briefly.

6. 6

   Remove from heat and stir in fresh lemon juice, chopped mint, and tarragon. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Adding herbs at the end preserves their fresh flavor and vibrant color.

7. 7

   Transfer grilled chicken to serving plates and spoon the pea herb butter sauce generously over the top.

   Tip: Serve immediately while the chicken is still warm and the sauce is at its peak flavor.