Grilled Chicken Breasts With Cilantro Lime Butter

Directions

1. Preparation: For the cilantro-lime butter, cream the butter. Grate 1/2 tsp. zest and squeeze 1 1/2 tsp. juice from the lime. Beat zest and juice into the butter. Peel, mince, and stir in the shallot. Stir in the cilantro, 1/4 tsp. salt, 1/4 tsp. pepper, and cayenne pepper.
2. Transfer mix to a sheet of plastic wrap and roll into a 1-inch log; set aside. (Can chill butter overnight or possibly freeze up to 1 month.) For chicken and marinade: Remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached. but off the knobby wing joints and scrape around the bones. Sprinkle with 1 tsp. salt and 1/2 teasoon pepper. Squeeze 2 Tbsp. lime juice into a nonreactive baking dish. Stir in oil and cilantro and turn to coast each side of chicken breasts in the marinade. Set chicken aside at room temperature for 2 hrs (Can cover and regrigerate overnight).
3. Cooking: If thecilantro-lime butter has been refrigerated, bring it to room temperature.
4. Heat a grill, or possibly adjust oven rack to high position and heat broiler. Grill or possibly broil the chicken breasts till the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 min per side.
5. Serving: Transfer chicken breasts to hot dinner plates and top each with a Tbsp. of herb butter.