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- 4 boneless, skinless chicken breasts - 1/2 cup unsalted butter, softened - 1/2 cup buttermilk - 2 tablespoons garlic powder - 1 tablespoon onion powder - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (optional for heat) - 1 teaspoon salt - 1 teaspoon black pepper - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The recipe calls for four chicken breasts. Each breast should be boneless and skinless for best results. You will need a half cup of unsalted butter. Make sure it is softened before mixing. Use half a cup of buttermilk to add creaminess. For spices, measure two tablespoons of garlic powder and one tablespoon of onion powder. Use one tablespoon of smoked paprika for flavor depth. If you like heat, add one teaspoon of cayenne pepper. You will also need one teaspoon each of salt and black pepper. Finally, chop two tablespoons of fresh parsley for garnish. You can serve the chicken with lemon wedges for an extra zing. If you don’t have buttermilk, mix one cup of regular milk with one tablespoon of vinegar. Let it sit for five minutes to thicken. For the butter, you could use olive oil, but the flavor will change. If you want less spice, skip the cayenne pepper. You can also use skin-on chicken thighs for a richer taste. If you prefer a milder flavor, reduce the garlic powder. For a fresh twist, try fresh herbs like basil or cilantro instead of parsley. {{ingredient_image_1}} Start by gathering your ingredients. In a mixing bowl, combine these items: - 1/2 cup unsalted butter, softened - 1/2 cup buttermilk - 2 tablespoons garlic powder - 1 tablespoon onion powder - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (if you want heat) - 1 teaspoon salt - 1 teaspoon black pepper Mix all the ingredients well. You want a smooth, creamy marinade. This mix will give your chicken great flavor. Now, grab 4 boneless, skinless chicken breasts. Place them in a resealable plastic bag or shallow dish. Pour the marinade over the chicken. Make sure every piece is coated well. Seal the bag or cover the dish. Put it in the fridge for at least 2 hours. For the best taste, let it marinate overnight. You can cook your chicken in two ways: grilling or baking. If grilling, preheat your grill to medium-high heat (about 375°F/190°C). When ready, take the chicken out of the marinade. Let any extra marinade drip off and save it for basting. Grill the chicken for 6-7 minutes on each side. Make sure the chicken reaches an internal temperature of 165°F (75°C). Baste with the leftover marinade while cooking for extra flavor. If you prefer baking, place the marinated chicken on a baking sheet. Bake at the same temperature, checking for doneness after 20 minutes. After cooking, let the chicken rest for 5 minutes. This helps keep it juicy. Garnish with chopped fresh parsley and serve with lemon wedges for a fresh taste. Enjoy your Texas Roadhouse Style Butter Chicken! Marinating is key for great flavor. Use a resealable bag or dish. The butter mix should cover each chicken piece well. For best results, marinate overnight. This lets the flavors soak in deeply. If short on time, two hours still works well. Cooking at the right temperature is important. Aim for medium-high heat, about 375°F (190°C). This heat cooks the chicken evenly. It keeps the meat juicy while giving it a nice char. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C) inside. To get those beautiful grill marks, make sure the grill is hot. Place the chicken on the grill and don’t move it for the first 3-4 minutes. This allows the grill to sear the meat. Rotate the chicken 90 degrees to create crosshatch marks. Flip the chicken after the first side has cooked well. Enjoy your perfectly grilled butter chicken! Pro Tips Marinate Longer: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat thoroughly. Adjust Spice Levels: If you prefer a milder dish, omit the cayenne pepper or reduce the amount. You can always add hot sauce later if desired. Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Rest Before Slicing: Let the chicken rest for at least 5 minutes after grilling. This helps the juices redistribute, keeping the meat moist. {{image_2}} To make your butter chicken spicier, add more cayenne pepper. Start with 1 teaspoon. Adjust to your taste. If you want even more heat, try adding chopped jalapeños. You can also use a spicy hot sauce in the marinade. This adds a nice kick and extra flavor. For a milder dish, skip the cayenne pepper. You can also reduce the garlic powder and smoked paprika. Kids often enjoy less intense flavors. Try adding honey for a touch of sweetness. This helps balance the spices and makes the dish appealing to young eaters. Butter chicken pairs well with rice or mashed potatoes. Try serving it with warm bread, like naan or rolls. A fresh salad can add color and crunch. Consider a simple green salad with lemon dressing. For extra zest, serve lemon wedges on the side. This enhances the dish and adds brightness. After cooking, let your butter chicken cool down a bit. Place it in an airtight container. You can store it in the fridge for up to four days. Make sure to keep it sealed tight. This helps keep it fresh and prevents any odd smells. When you're ready to eat, just take it out, and you're good to go! If you want to save some for later, you can freeze it. Let the chicken cool completely first. Place it in a freezer-safe container or a resealable bag. It can stay in the freezer for about three months. Just remember to label it with the date. This way, you know when to use it before it loses flavor. When you're ready to enjoy your frozen butter chicken, take it out and let it thaw in the fridge overnight. If you need to heat it quickly, you can use the microwave. Heat it on medium power for about 2-3 minutes, stirring halfway. Check to make sure it's hot all the way through. You can also reheat it on the stove. Just place it in a pan over low heat. Stir occasionally until it's warm. Enjoy your delicious meal again! Texas Roadhouse Style Butter Chicken is a rich and creamy dish. It uses a flavorful marinade made from butter, buttermilk, and spices. The chicken absorbs these tasty flavors, making it juicy and delicious. It's perfect for gatherings or a simple family dinner. You can serve it with lemon wedges for an extra zing. Yes, you can use chicken thighs instead of breasts. Thighs are juicier and add more flavor. They also cook well with the marinade. Just make sure to adjust the cooking time as they may need a little longer. Aim for the same internal temperature of 165°F. To know if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F. If you don’t have a thermometer, cut the chicken. The meat should be white with no pink inside. Yes, you can make this dish in advance. Marinate the chicken overnight for the best flavor. Cook it the next day when you're ready to eat. You can also prepare the marinade and store it in the fridge for up to three days. You can serve butter chicken with rice or warm naan bread. Both soak up the tasty sauce well. For a fresh touch, add a side salad or steamed veggies. Lemon wedges are great to brighten the flavors, too. We covered the key ingredients for butter chicken, including measurements and substitutions. I shared step-by-step instructions for marinating and cooking using different methods. You learned tips for perfecting your dish, plus tasty variations and storage advice. Remember, cooking is fun and you can always try new things. Enjoy making your butter chicken tasty and satisfying, no matter how you serve it!

Texas Roadhouse Style Butter Chicken

A flavorful and creamy butter chicken recipe inspired by Texas Roadhouse, perfect for grilling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 0.5 cup unsalted butter, softened
  • 0.5 cup buttermilk
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional for heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • pieces lemon wedges (for serving)

Instructions
 

  • In a mixing bowl, combine the softened butter, buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir until you achieve a smooth, creamy mixture. This will be your marinade.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the butter mixture over the chicken. Make sure each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best flavor.
  • Preheat your grill or oven to medium-high heat (around 375°F/190°C).
  • Remove the chicken from the marinade, allowing any excess to drip off. Reserve the leftover marinade for basting.
  • Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Baste with the reserved marinade occasionally for extra moisture and flavor.
  • Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
  • Garnish with chopped fresh parsley and serve with lemon wedges on the side for a zesty touch.

Notes

Marinating overnight enhances the flavor.
Keyword butter, chicken, easy, grilled