| 1 | Preparation: for the cilantro-lime butter, cream the butter. |
| 2 | Grate ?teaspoon zest and squeeze 1 ?teaspoons juice from the lime. |
| 3 | Beat zest and juice into the butter. |
| 4 | Peel, mince, and stir in the shallot. |
| 5 | Stir in the cilantro, ?teaspoon salt, ?teaspoon pepper, and cayenne pepper. |
| 6 | Transfer mixture to a sheet of plastic wrap and roll into a 1-inch log; set aside. |
| 7 | (can refrigerate butter overnight or freeze up to 1 month). |
| 8 | For chicken and marinade: remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached. |
| 9 | But off the knobby wing joints and scrape around the bones. |
| 10 | Sprinkle with 1 teaspoon salt and ?teasoon pepper. |
| 11 | Squeeze 2 tablespoons lime juice into a nonreactive baking dish. |
| 12 | Stir in oil and cilantro and turn to coast each side of chicken breasts in the marinade. |
| 13 | Set chicken aside at room temperature for 2 hours (can cover and regrigerate overnight). |
| 14 | Cooking: if the cilantro-lime butter has been refrigerated, bring it to room temperature. |
| 15 | Heat a grill, or adjust oven rack to high position and heat broiler. |
| 16 | Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 minutes per side. |
| 17 | Serving: transfer chicken breasts to warm dinner plates and top each with a tablespoon of herb butter |
