Grilled Chicken with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Rub lightly with 1 tablespoon of olive oil and let sit at room temperature for 10 minutes.

   Tip: Room temperature chicken cooks more evenly on the grill.

2. 2

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

3. 3

   While grill heats, melt 1 tablespoon of butter in a saucepan over medium heat. Add diced shallot and minced garlic, sautéing for 2-3 minutes until softened and fragrant.

   Tip: Cook on medium to avoid burning the garlic.

4. 4

   Stir in pumpkin puree, vegetable broth, and ground nutmeg. Reduce heat to low and simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

   Tip: The pumpkin mixture can be made ahead and reheated before serving.

5. 5

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

   Tip: Resist the urge to flip early; this creates beautiful grill marks.

6. 6

   While chicken finishes cooking, add the remaining 3 tablespoons of butter to a small skillet over medium heat. Watch carefully as it melts and foams, cooking for 4-5 minutes until it turns golden brown and smells nutty.

   Tip: Brown butter requires attention as it can burn quickly; listen for the sizzling to become quieter.

7. 7

   Remove from heat and gently stir in the chopped fresh sage, letting it infuse in the hot butter for 1 minute.

8. 8

   Remove chicken from grill and let rest for 3-4 minutes. Finish the pumpkin sauce by stirring in the brown butter sage mixture and apple cider vinegar.

   Tip: Resting allows juices to redistribute, keeping the chicken moist.

9. 9

   Spoon warm pumpkin sauce onto serving plates, top each with a grilled chicken breast, and garnish with fresh thyme sprigs.