Chicken with Smoked Paprika Butter


10 minutes


10 minutes





  • ½ cup (1 stick) Challenge Butter, softened
  • 1 Tablespoon smoked paprika
  • 2 garlic cloves, chopped
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • pinch of salt
  • 4–6 boneless breast chicken halves (about 2 pounds)
  • salt and pepper


  • 1

    Cream butter in small bowl using a fork or electric mixer.

  • 2

    Gradually blend in other butter ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds.

  • 3

    Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

  • 4

    Pound chicken breasts to an even thickness. Season with salt and pepper.

  • 5

    Grill or broil chicken breasts until browned. Chicken is done when juices run clear and it is no longer pink inside.

  • 6

    Place 1 Tablespoon of smoked paprika butter on each chicken breast and serve.

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