Name: Keto Grilled Chicken with Herbed Compound Butter
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skin-on chicken thighs (about 1.5 lbs); 4 cups water; 1/4 cup kosher salt (for brine); 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp onion powder; 4 tbsp unsalted butter, softened; 1 tbsp fresh chives, finely chopped; 2 tsp fresh parsley, finely chopped; 1 tsp fresh lemon zest; 1 tsp fresh thyme leaves; 1/4 tsp sea salt (for butter); 1/4 tsp cracked black pepper (for butter); Lemon wedges for serving

Keto Grilled Chicken with Herbed Compound Butter

CitrusyApricot1444

This keto grilled chicken recipe is a summer showstopper, featuring juicy, brined chicken thighs kissed by smoky paprika and finished with a decadent dollop of herbed compound butter. Brining is the secret to foolproof, ultra-moist chicken—an essential technique adapted from test-kitchen wisdom. The compound butter melts into every crevice, delivering bursts of lemony freshness and garden herbs. Perfect for a hot Tennessee evening, this dish is as elegant for weeknight dinners as it is for backyard gatherings. Serve with a crisp green salad or grilled summer vegetables for a true keto feast.

Ingredients

Instructions

In a large bowl, whisk 4 cups water with 1/4 cup kosher salt until dissolved. Submerge chicken thighs and brine for 30 minutes (no longer for best texture).
Meanwhile, in a small bowl, mix butter, chives, parsley, lemon zest, thyme, 1/4 tsp sea salt, and 1/4 tsp cracked black pepper until well combined. Set aside at room temperature.
Remove chicken from brine, pat very dry with paper towels. Rub all over with olive oil, then season with smoked paprika, garlic powder, black pepper, and onion powder.
Preheat grill or grill pan to medium-high (about 400°F).
Grill chicken, skin side down first, for 6-8 minutes per side or until skin is crisp and internal temperature reaches 165°F. Rest for 5 minutes.
Top each hot chicken thigh with a generous spoonful of herbed compound butter. Let it melt over the chicken.
Serve immediately with lemon wedges for squeezing.