1/2 cup (1 stick) Food Club unsalted butter, softened
3 tablespoons bourbon whiskey
2 tablespoons chopped chipotle chile peppers in adobo sauce
2 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
24 Foley Fresh large oysters
Lemon wedges for garnish
Prepare Bourbon-Chipotle Butter: In medium bowl, with mixer on medium speed, beat all ingredients 2 minutes or until well combined. Cover and refrigerate until ready to use. Makes: about 1 cup.
Prepare outdoor grill for direct grilling over medium-high heat. Place oysters rounded side down on hot grill rack; cover and cook 2 minutes or until oysters begin to open. Transfer oysters to serving platter; discard any that do not open.
In microwave-safe bowl, heat Bourbon-Chipotle Butter on high 30 seconds or until melted. When cool enough to handle, using an oyster knife, cut oysters from their top shells; discard top shells. Slide knife under oysters to detach from bottom shells, leaving oysters in bottom shells; serve warm with melted Bourbon-Chipotle Butter and lemon wedges.