Ingredients:

  • 4 boneless, skinless chicken breasts (or thighs) - approximately 6-8 oz (170-225g) each
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 4 tablespoons unsalted butter (57g or 1/2 stick)
  • 6 cloves garlic, finely minced (or 1-2 tablespoons pre-minced)
  • 1/4 cup chicken broth (60 ml) or water
  • 1 tablespoon lemon juice (15 ml), fresh is best!
  • 1 teaspoon Dijon mustard (5 ml) (optional, for a tangy kick)
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (30 ml) (for garnish)

Instructions:

  1. In a bowl, rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
  2. Preheat your grill to medium-high heat (around 400°F/200°C). Clean and lightly oil the grill grates to prevent sticking.
  3. Place the chicken breasts on the preheated grill. Cook for approximately 6-7 minutes per side. Check the internal temperature using a meat thermometer - it should reach 165°F (74°C). Remove from grill and let rest for 5 minutes.
  4. While the chicken rests, melt butter in a small saucepan over medium heat. Add minced garlic and cook gently for 1-2 minutes, until fragrant and golden, but not browned. Stir in chicken broth, lemon juice, and Dijon mustard (if using). Simmer for 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  5. Drizzle the garlic sauce generously over the grilled chicken. Garnish with fresh chopped parsley. Serve immediately.