The Jamisons' Grilled Chicken Breasts with Spicy Pecan Butter

1. 1

   Put the chicken breasts in a resealable plastic bag, add the Worcestershire sauce and oil and seal.

2. 2

   Toss to coat the chicken, then refrigerate for 1 hour.

3. 3

   Preheat the oven to 350.

4. 4

   Light a grill.

5. 5

   Put the pecans in a pie plate and bake for 7 minutes, or until golden brown; let cool.

6. 6

   In a small skillet, melt the butter.

7. 7

   Add the onion and cayenne and cook over moderate heat until the onion has softened, about 4 minutes.

8. 8

   Add the pecans, season with salt and remove from the heat.

9. 9

   Pour 1 tablespoon of the melted butter into a small bowl.

10. 10

    Remove the chicken breasts from the marinade and grill them over a medium-hot fire until nicely charred, about 4 minutes.

11. 11

    Turn the breasts and brush the cooked side with some of the reserved melted butter.

12. 12

    Grill until charred on the other side and just cooked through, about 4 minutes.

13. 13

    Brush the second side with more of the reserved melted butter and transfer to a platter to rest for 5 minutes.

14. 14

    Reheat the pecan sauce, spoon it over the chicken breasts and serve.

* Per serving · 4 servings · Values may vary.

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