Grilled Chicken with Hazelnut Butter

Grilled chicken with hazelnut butter is the kind of low-effort, high-payoff dinner that lives somewhere between weeknight and date night. The chicken is the simplest part, boneless skinless chicken breasts brushed with melted butter and grilled until just cooked through.

The magic move is the compound hazelnut butter. Slices of cold seasoned butter laid on top of the hot grilled chicken melt down into a nutty, glossy sauce that pools around the meat without any further work. Two slices per breast is the right amount.

A fresh tarragon leaf garnish adds a delicate licorice note that pairs naturally with both hazelnut and chicken, this is a classic French finishing combination.

Serve with roasted new potatoes, grilled portabello mushrooms, and sauteed escarole for the full plated dinner. The bitterness of escarole cuts the richness of the hazelnut butter beautifully.

Chef Tips

• Pound the chicken breasts to even thickness before grilling so they cook through at the same rate.
• Brush with butter, not oil, the milk solids in butter help the grill marks develop.
• Take the chicken off the grill at 160°F (71°C), it carries to 165°F (74°C) as it rests under the butter.
• Slice the cold compound butter into rounds and freeze for 5 minutes before serving for clean melts.

Variations

• Swap hazelnut butter for almond or pecan compound butter for different nut notes.
• Add a squeeze of fresh lemon juice to the compound butter for a brighter sauce.
• Substitute fresh thyme or chives for tarragon if you prefer a less anise-leaning herb.