Recipe: Butterflied Chicken Breast with Chili Lime Butter

This dish is great served on a bed of roasted vegetables or salad dressed. Serve crusty bread or new potatoes on the side to mop up the excess butter. This works wonderfully on a barbecue.

Serves 2

For the chicken:
2 skinless chicken breasts
Olive oil
Salt and pepper
Lime wedges to serve

For the chili lime butter:
50g butter, room temperature
1 clove garlc, crushed
Juice and zest of 1 lime
1 chilli, very finely chopped
Salt and pepper


1.) First make the chilli lime butter: mix all the ingredients together well, mashing up using a fork.

2.) Now prepared the chicken breasts: Place chicken breast on a cutting board, smooth flat side down, tip facing you. Carefully, cut into the thickest, rounded part of the breast, and bring the knife almost all the way through the breast.

Make sure the breast is still attached on one side. Open breast like a book and press it down with the heel of your hand to even it out – it should be the shape of a heart. Drizzle with olive oil and sprinkle with salt and pepper.

3.) Cook the chicken under a hot grill* for about 4 – 5 minutes each side or until there is no pink left in the thickest part of the breast (you can make a little incision with a sharp knife to check).

4.) Place a spoonful of the butter on top of each chicken breast, and melt slightly under the grill for a couple of seconds.

5.) Serve with lime wedges and salad or roast veg.


* If you have a flame proof dish it is worth placing the chicken on this before grilling to catch the juices and any butter that runs off, alternately place the chicken on a piece of foil. Any escaped juices can be poured over at the end.