This was my Dad’s favorite compound butter for charcoal-grilled chicken or seafood when I was growing up. He even grilled fresh oysters with this buter sauce occasionally. VERY good stuff! We found it a much lighter flavor than so many barbecue sauces. And the marriage of this butter with smoke……just heavenly in taste to me. Just baste your chicken, shrimp, or fish several times during the grilling process. If using with an indoor broiled approach, I would wait and add it toward the end of broiling so the butter won’t burn in the broiler. If baking in the oven, you can go ahead and put it on the chicken or seafood at the beginning of the cooking process. This is very Atkins-friendly (all phases), Keto diets and would be suitable for Paleo-Primal consumption if you first clarify the butter to remove the milk solids.
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1 stick unsalted butter
¼ c. parsley, chopped
1 T. lemon zest
1 tsp. lemon juice
1 clove garlic, minced
Dash each black pepper and sea salt
DIRECTIONS: When the butter is nearly to room temperature, using a fork, add and blend in all listed ingredients. Tear off a 6-8″ piece of plastic wrap and spoon the butter mixture onto the plastic in a long log shape. Using the plastic to help roll, form a smooth log or flat-sided stick shape the length of a stick of butter. Close the ends of the wrap and chill. I like to keep in the freezer and just slice off what I need for recipes as needed. 1/8 of the log = 1 T. = 1 serving. When ready to use for grilling, just melt in a saucepan and baste the seafood or chicken several times during grilling over hot coals.
NUTRITIONAL INFO: Makes eight tablespoons of sauce, each contains:
11.48 g fat
.45 g carbs, .15 g fiber, .3 g NET CARBS
.21 g protein
22 mg sodium
17 mg potassium
14% RDA Vitamin A