4 fresh split chicken breasts
1 Tbsp. chopped garlic
1 tsp. salt, divided
1/2 tsp. pepper, divided
8 sprigs fresh cilantro
1/4 c. chopped cilantro
2 tsp. grated lime peel
1/4 c. butter, melted
2 Tbsp. olive oil
2 Tbsp. fresh lime juice

Preheat grill to medium heat. In small dish, combine garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash into a paste using back side of a large spoon. Add lime peel. Wash hands.

Loosen the skin of chicken by slipping your hand between the meat and skin. Spread a quarter of the garlic mixture and tuck 2 cilantro sprigs under the skin of each breast. Wash hands.

In small bowl, combine chopped cilantro, butter, oil and lime juice. Brush chicken skin lightly with mixture. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill, skin side down. Brush with cilantro-butter mixture. Cover and grill 15 minutes. Turn chicken; brush with half of remaining cilantro butter. Cover and grill 10 minutes. Without turning, brush chicken with remaining cilantro butter. Cover and grill 5 minutes or until internal juices of chicken run clear.

Temperature of meat thermometer should read 180°. Serve with Spanish rice and chilled fresh fruit, if desired. Refrigerate leftovers.