1-Soften the butter: Allow butter to come to room temperature until easily spreadable.

2-Make the compound butter: Mix softened butter with chives, garlic, salt, and pepper until smooth.

3-Shape and chill: Form into a log on plastic wrap, roll tightly, and refrigerate at least 1 hour until firm.

4-Preheat the grill: Preheat grill to medium indirect heat (350–400°F) with the lid closed.

5-Slice the potatoes: Place chopsticks alongside each potato and slice every 1/8–1/4 inch, keeping the bottom intact.

6-Add butter pats: Slice chilled butter into thin rounds and gently insert between cuts.

7-Season: Sprinkle coarse salt generously over each potato.

8-Wrap in foil: Individually wrap each potato in aluminum foil.

9-Grill: Place foil-wrapped potatoes over indirect heat, cover, and cook about 45 minutes without flipping.

10-Check doneness: Pierce through foil with a skewer or knife; potato should feel tender. If not, cook 5–10 minutes more.

11-Unwrap and serve: Unwrap carefully, drizzle reserved melted butter from foil on top, and serve immediately.