Grilled Garlic-Butter Chicken
- Low fat
- Low calorie
- Low carb
- Easy recipes
Ingredients
- 2 boneless skinless chicken breasts (12 to 14 oz/375 to 400 g total)
- 6 boneless skinless chicken thighs (14 to 16 oz/400 to 500 g total)
- 2 tbsp (30 mL) (approx) extra-virgin olive oil
- 2 tbsp (30 mL) lemon juice
- 1-1/2 tsp (7 mL) crumbled dried mint, or 1 tsp/5 mL crumbled dried oregano
- 3/4 tsp (4 mL) ground allspice
- 1/2 tsp (2 mL) (approx) salt
- 1/2 tsp (2 mL) black pepper
- 2 cups (500 mL) cherry tomatoes
- 2 tbsp (30 mL) butter
- 2 cloves garlic, pressed
- 1/4 tsp (1 mL) paprika
- Pinch cayenne pepper
- 2 tbsp (30 mL) chopped parsley and/or chives
Preparation
Cut chicken breasts and thighs on angle to make wide slices about 1/4-inch/5 mm thick; toss together with 2 tbsp/30 mL of the oil, lemon juice, mint, allspice, 1/2 tsp/2 mL of the salt, and pepper.
Thread onto 2 parallel skewers held about 1 inch/2.5 cm apart, pushing slices snugly, but not tightly, together.
Thread tomatoes onto their own skewers; brush lightly with oil and sprinkle with pinch salt. Grill over high heat, turning once, until chicken is no longer pink in centre and tomatoes are tender and lightly charred, 3 to 4 minutes per side.
In small saucepan or skillet, melt butter over medium heat; add garlic, paprika, cayenne and pinch salt. Cook until butter is foaming; remove from heat.
Pushing off skewers, arrange chicken on platter and top with tomatoes. Sprinkle with parsley and drizzle evenly with butter.
Makes 4 to 6 servings.
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