📖 Instructions

1. First things first, let's get that chicken ready. Take your chicken breasts out of their packaging. If they're particularly thick in one area, grab a meat mallet (or a heavy rolling pin!) and gently pound the thicker parts until they're all about 1/2 to 3/4 inch thick. This ensures even cooking, preventing dry spots.
2. Now for the star of the show, the herb butter! In a small bowl, combine your softened unsalted butter with the minced garlic, chopped fresh parsley, fresh chives, fresh thyme, a generous pinch of salt, and a good grind of black pepper. Stir it all together until it's really well combined. You want those herbs evenly distributed throughout the butter.
3. Pat the chicken breasts dry with paper towels. This is a crucial step! Dry chicken gets a better sear and prevents steaming. Then, slather both sides of each chicken breast generously with your glorious herb butter. Don't be shy here; this is where all that fantastic flavor comes from!
4. Preheat your grill to a medium-high heat, aiming for around 400-450°F (200-230°C). Make sure the grill grates are clean. Once hot, lightly oil the grates by dipping a folded paper towel in a little vegetable oil and carefully wiping it across the grates with tongs. This prevents sticking.
5. Carefully place the buttered chicken breasts on the hot grill grates. You should hear a satisfying sizzle! Close the lid and let them cook for about 5-7 minutes per side. Resist the urge to constantly flip them; let them get a nice sear and beautiful grill marks.
6. After 5-7 minutes on the first side, flip the chicken breasts. Close the lid again and cook for another 5-7 minutes. You're looking for an internal temperature of 165°F (74°C) at the thickest part. Use a reliable instant-read thermometer to check. Don't eyeball it; undercooked chicken is a no-go, and overcooked chicken is dry!
7. Once the chicken reaches 165°F, remove it from the grill and transfer it to a clean plate or cutting board. This next step is super important: let the chicken rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it incredibly tender and juicy. Tent it loosely with foil if you like to keep it warm.
8. After resting, your magnificent grilled chicken is ready! Serve it whole or slice it against the grain for easier eating. You can even melt a tiny bit more herb butter over the top if you're feeling extra decadent. Enjoy your perfectly juicy, flavorful chicken!
9. A pro-tip: If you have any leftover herb butter, it's amazing on toasted bread, steamed vegetables, or even tossed with pasta. Don't let that goodness go to waste!