Paula Deen Basil Grilled Chicken

Paula Deen basil grilled chicken takes 30 minutes and four chicken breasts, fresh basil and butter to make a juicy, herb-crusted dinner. Try this easy grilled chicken dinner for a cookout, weeknight dinner or Sunday dinner, since it's charcoal-grilled and comes with a soft, creamy basil butter.

Baste the chicken often with the basil butter while it grills, because that is what keeps the breasts moist over hot coals. Skip the basting and lean chicken dries out long before the pepper crust browns.

Paula presses coarsely ground pepper into the meaty side before grilling, which gives a peppery crust that plain seasoning can't. She also beats a second batch of basil butter with Parmesan and garlic powder, so each slice gets a creamy herb spoonful on top.

Paula Deen Basil Grilled Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

520

kcal

Pepper-crusted chicken breasts grill over medium coals while a basil butter keeps them juicy. A whipped basil-Parmesan butter on the side melts over each warm slice.

Ingredients

• 3/4 teaspoon coarsely ground Black pepper
  

• 4 skinned chicken breast halves
  

• 1/4 cup chopped, plus 2 tablespoons freshly minced basil leaves fresh basil leaves
  

• 1/3 cup melted, plus 1/2 cup butter, at room temperature Butter
  

• 1 tablespoon grated Parmesan cheese
  

• 1/4 teaspoon garlic powder
  

• 1/8 teaspoon salt
  

• 1/8 teaspoon Pepper
  

Directions

• Prepare the grill: Get your charcoal grill going and let the coals burn down to medium heat. That gives you steady heat for the 8 to 10 minutes per side the chicken needs.
• Season the chicken: Press 3/4 teaspoon coarsely ground black pepper into the meaty side of the 4 skinned chicken breast halves. Then set them aside while you mix the basting butter.
• Make the basting butter: Stir 1/4 cup chopped fresh basil into 1/3 cup melted butter. Brush the chicken lightly with some of it and save the rest for basting on the grill.
• Whip the basil butter: Combine 1/2 cup softened butter, 2 tablespoons freshly minced basil, 1 tablespoon grated Parmesan, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Beat with an electric mixer at low speed until smooth, then move it to a serving bowl.
• Grill the chicken: Grill the chicken over medium coals for 8 to 10 minutes on each side. Baste it often with the remaining melted basil butter so it stays moist.
• Serve: Serve the grilled chicken hot with the basil-butter mixture on the side. Garnish with fresh basil sprigs, if you like.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, OXO silicone pastry brush, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this basil grilled chicken on a gas grill?

Yes, a gas grill works fine at medium heat. Keep the same 8 to 10 minutes per side and baste often, though you won't get quite the same smoky flavor as charcoal.

How do I know the chicken breasts are done?

The most reliable way is an instant-read thermometer reading 165°F in the thickest part. The juices should also run clear when you cut into the center.

Can I make the basil butter ahead of time?

Yes, the whipped basil butter keeps in the fridge for a few days when covered. Pull it out about 20 minutes before dinner so it softens and spoons easily.

Can I use dried basil instead of fresh?

Fresh basil is what gives this its bright flavor, so I'd stick with it. If you must use dried, use about a third of the amount and expect a milder, less fresh taste.

What's the biggest mistake with grilled chicken breasts?

Overcooking is the common one, because lean breasts dry out fast. Baste often, watch the time and pull them off as soon as they hit 165°F.