I love finding different uses for our favorite household staples. This recipe was inspired by the roasted garlic butter we make during the summer. Ron really loves scampi and I thought our butter could make a delicious dish using other traditional scampi flavors. To make this chicken, I used fresh lemons, garlic and parsley along with a good olive oil and a bit of white wine. I thought the marinade was delicious all on it’s own. but wanted to capture the buttery flavors of scampi. I melted our garlic butter and used it as the finishing touch on the chicken when it was ready to come off the grill. If you do not have roasted garlic butter, you could easily make some with a bit of garlic powder/salt.
Ron and I loved this chicken and the flavors were spot of for any scampi enthusiast. I love that grilling season leads to all different types of creativity and new meals to enjoy.
Tonight we are headed to Appleton for a few quick fall pictures of Kellen and his cousins before heading out for Thai! It is chilly in Green Bay and I can’t wait to dig into a spicy red curry and chicken satay! Hope everyone has a fantastic Friday and a wonderful weekend!
4 chicken breasts
1/2 cup olive oil
Juice of 2 lemons
1 Tbl fresh lemon zest
3 garlic cloves, smashed
2 Tbl finely chopped parsley
1/4 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 Tbl garlic butter, melted (you can use regular butter with a bit of garlic powder too)
In a medium bowl, mix together oil, lemon juice, lemon zest, garlic, parsley, wine, salt and pepper. Place chicken into a large resealable plastic bag and pour marinate over the top. Allow chicken to marinate in the fridge for at least 8 hours.
Preheat grill to medium heat. Grill for about 5-6 minutes per side. When chicken is ready the be removed from the grill brush both sides with melted garlic butter and place on a plate and allow it to rest for a few minutes.