This was my Dad’s favorite compound butter for char-grilled chicken or seafood. We all found it very flavorful and for grilled chicken, much lighter than traditional barbeque sauces. 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 an put it on the chicken or seafood at the beginning or cooking. This is very Atkins-friendly (all phases) and suitable for Paleo-Primal consumption if you first clarify the butter to remove the milk solids.
1 stick unsalted butter (for Paleo, clarify and partially rechill)
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 ad just slice off what I need for recipes as needed. 1/8 of the log = 1 T. = 1 serving.
NUTRITIONAL INFO: Makes eight 1 T. servings, 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