Season the chicken with the poultry rub and let sit at room temperature. Fire up your grill and let it preheat.

Start making your veloute sauce.

It's basically making a blond roux with the butter and flour. Gradually whisk in the stock in small increments, kind of like a risotto. Use the best stock you can get because it is the star of this sauce. I had made two quarts on Sunday so I used a little over two cups of that. It's not an exact measurement because you go by the texture of the sauce to know when you've added enough.

After it has simmered lightly for 20 minutes, I add in the chiles and parsley. I break one end of the chiles and pour out the seeds so I'm using mostly only red pepper flake.

Grill the chicken over direct heat at 400f for 5 minutes. Flip and cook another 4-5 minutes, or until the breasts hit 160f on an instant read thermometer. Remove and let rest.

Add the 1 Tbsp of very cold butter to the veloute sauce and stir until slowly melted and emulsified into the sauce.

Slice the chicken in 1/4" slices, fan it out, and spoon some of the sauce across the chicken.