Grilled Chicken with Roasted Parsnip and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

   Tip: Cut parsnips to similar sizes for even cooking.

2. 2

   In a small bowl, combine softened butter with chopped rosemary, thyme, minced garlic, and lemon zest. Set this herb butter aside at room temperature.

   Tip: Making herb butter ahead allows flavors to meld together beautifully.

3. 3

   Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Brush lightly with the remaining 2 tablespoons of olive oil.

   Tip: Dry chicken ensures better browning and a nice crust on the grill.

4. 4

   Place parsnips directly on the grill grates and cook for 12-15 minutes, stirring occasionally, until golden brown and tender with slight charring.

   Tip: Don't move them too frequently; let them develop color for better flavor.

5. 5

   Once parsnips are nearly done, place chicken breasts on the grill. Cook for 6-7 minutes without moving, until grill marks form and the bottom is cooked through.

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

6. 6

   Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.

   Tip: Using a meat thermometer removes guesswork and ensures perfectly cooked chicken every time.

7. 7

   Remove chicken and parsnips from the grill. Immediately place a generous dollop of herb butter on top of each chicken breast, allowing it to melt.

   Tip: The residual heat will melt the butter into a silky sauce.

8. 8

   Drizzle the parsnips with honey and balsamic vinegar, tossing gently to coat. Serve the chicken and parsnips together while warm.

   Tip: The balsamic adds a subtle sweetness that complements the caramelized parsnips.