1
One at a time, place chicken breasts in a ziplock back and using a meat tenderizer (the flat size), pound into an even thickness. Transfer breasts to a large plate, then season all over with salt. Let brine uncovered in the fridge for 30 minutes.
2
Meanwhile, prepare a grill (gas or charcoal) so it has 2 different heating zones. One should be medium-high heat, and the other should be low. Make sure the grate is cleaned and oiled. Also, prepare the flavored butter.
3
Add butter, garlic, parsley, lemon zest and juice, salt and pepper in a medium bowl, mixing to combine. Season to taste with additional salt, pepper and lemon juice.
4
Season the brined chicken all over with lemon pepper. Brush lightly with olive oil, then place on the hot side of the grill. Cook, flipping occasionally, until the outside of the chicken is charred and golden brown (4 to 5 minutes per side) and the internal temperature reaches 165°F. If the outside of the chicken is cooking faster than the inside, move the chicken to the cooler part of the grill to finish cooking slowly. Let chicken rest for 5 minutes before serving.
5
To serve, slather grilled chicken with the infused butter and enjoy immediately!
Recipe credit: kitchenkonfidence
