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GARLIC BUTTER GRILLED CHICKEN | RICHARD IN THE KITCHEN

In this video I show you a quick and easy recipe for garlic butter grilled chicken. Milk marinaded boneless and skinless simple seasoned chicken breasts covered in homemade garlic butter. Marinading it in milk really makes the meat super tender and moist and the garlic butter gives it a fantastic flavor to otherwise bland chicken. I also show you how to get those beautiful crosshatch grill marks you get at steak houses that makes for a beautiful presentation on your plate. Give this recipe a try. It's a delicious healthy meal in less than 30 minutes. Shopping List: Servings: 1 chicken breast Thin sliced boneless skinless chicken breasts (if you bought chicken that hasn't been sliced thin already you'll need to pound it to even thickness to assure even cooking. See steps below) Cooking oil brushed oil both sides of chicken Milk or buttermilk Salt and pepper Garlic Butter Spread: 1/4 cup room temperature salted butter 1 tsp. minced garlic 1 tbsp. chopped parsley Pinch kosher salt Directions: Place the chicken in a sealed container covered in milk or buttermilk. Place in the fridge for to 2 hours up to overnight. Add the sauce ingredients to a bowl and mix well. Set aside. Unless you purchased thin sliced chicken, place the chicken breasts in a zip-lock plastic bag and gently pound it out to even its thickness. Brush on the oil and season one side liberally with salt and course black pepper. Season the other side once in the skillet. Heat a skillet on medium high to high heat. You need it really hot. About 425 to 450 degrees. Add the chicken seasoned side down then season the top side with salt and pepper. NOTE: if you want grill marks cook in a grill pan or outdoor grill. Watch the chicken and flip when 3/4 of the sides have turned white in color. After flipping smear on the garlic butter and cook until the whole side has turned white. It is done when the internal temp reads 160 with an insta-read thermometer for white meat chicken. About 2-3 minutes per side. NOTE: with thin sliced breasts it doesn't take long so keep an eye on it. Remove from heat and allow to rest 5 minutes. Serve with mashed taters and baked beans. Enjoy! US STANDARD TO METRIC CONVERSIONS: http://www.jsward.com/cooking/convers... License: Creative Commons Music: iphone music themes Standard License End Screen Image: Filmora.com/io (Wonderland) Thumbnail Image: Phonto, available from Apple Store Also follow me on: Youtube:    / richardinthekitchen   Facebook:   / richard.peavy.71   Facebook/Richard in the Kitchen:   / 187855154994256   Twitter: https://twitter.com/RITK_2017?lang=en Linkedin:   / richard-peavy-a0b54835   Instagram: https://www.instagram.com/richardpeav... Thanks for watching