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Cowboy Butter Grilled Chicken with Herb Sauce

Cowboy butter grilled chicken with herb sauce: smoky, charred chicken coated in a garlicky lemon herb butter that sizzles and caramelizes on the grill. The tangy Dijon-lemon sauce clings to every bite for a bold, weeknight-friendly finish.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Cowboy Butter Herb Sauce
  • 0.5 cup unsalted butter
  • 4 garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 0.25 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt

Equipment

  • 1 grill pan
  • 1 small saucepan

Method
 

Season the Chicken
  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, cayenne pepper, kosher salt, and black pepper.
  3. Rub the seasoning mixture evenly all over both sides of the chicken.
  4. Let the seasoned chicken rest at room temperature for 15–20 minutes while you prepare the cowboy butter sauce and preheat your grill.
Make the Cowboy Butter Herb Sauce
  1. Melt the butter in a small saucepan over medium-low heat, then add minced garlic and cook for 1–2 minutes, stirring, until fragrant but not browned.
  2. Stir in Dijon mustard, fresh lemon juice, lemon zest, red pepper flakes, smoked paprika, kosher salt, and black pepper.
  3. Remove from heat and stir in fresh parsley, chives, and thyme, then set aside keeping warm.
Grill the Chicken and Sauce-Caramelize
  1. Preheat your outdoor grill or grill pan to medium-high heat (about 425–450°F) and lightly oil the grates with a folded paper towel dipped in oil.
  2. Place the chicken on the hot grill and cook for 6–7 minutes without moving, until deep golden-brown grill marks form on the bottom.
  3. Flip the chicken and brush generously with the cowboy butter herb sauce.
  4. Cook for 5–6 minutes until the internal temperature reaches 165°F and the juices run clear.
  5. During the last 1–2 minutes, spoon another round of cowboy butter over the top and let it sizzle and caramelize on the grill.
Rest, Slice, and Serve
  1. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
  2. Arrange the sliced chicken on a serving plate, spoon remaining warm cowboy butter herb sauce over the top, garnish with extra fresh parsley, and finish with a squeeze of lemon.

Notes

Pro tip: keep the cowboy butter warm but not boiling—if it gets too hot, the garlic can brown and turn bitter. Store leftover chicken in an airtight container in the fridge for up to 3 days; reheat gently to avoid drying. Freezing is yes, up to 2 months, though the sauce is best fresh. For a lighter option, use a half-butter/half-olive-oil blend or swap in olive oil spread for reduced saturated fat.