Ingredients

• 1/2 cup (1 stick) butter
• 3 chives, minced
• 1 TBSP fresh parsley
• 1 TBSP fresh thyme leaves
• 2 lemons, halved, plus zest of 1 lemon and juice of 1/2 lemon
• 4 boneless, skinless chicken thighs
• 2 TBSP extra virgin olive oil

Directions

1. In a small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out a large piece of plastic wrap on a clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
2. Bring grill to high heat. Brush chicken with olive oil and season chicken with slat and pepper.
3. Place chicken on grill along with lemon halves, cut side down. Grill chicken until done.
4. Slice chive and herb butter into 1/2 inch slices.
5. To serve, squeeze gilled lemon over chicken and serve with a pat of chive and herb butter.
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