For the green chile garlic butter. Mash butter, green chiles, parsley, garlic, salt, and pepper together with a fork until combined. Leave at room temperature.

Heat grill. Heat a gas or charcoal grill to high heat. Place unopened oysters on the grill in a way that they won't tip over and spill all their juice once they open. This oyster rack is super helpful.

Grill unopened oysters. Grill until the shells pop open, about 2-3 minutes. Any oysters that don't open after three minutes should be discarded.

Remove top shell and add butter. Carefully transfer to a plate using grilling gloves or a kitchen towel. Slide top off with an oyster knife and make sure oyster is separated from shell. Remove any broken shells from the oyster and immediately top with a small spoonful of green chile butter. 

Serve. Place on a plate with a thick layer of kosher salt to hold the oyster upright. Once butter has melted into the oyster, eat warm with bread. 

Heat grill. Heat a gas or charcoal BBQ grill to high heat. 

Shuck oysters. Shuck oysters (see video link in post) and place them on a kosher salt-lined plate so the juices don't spill or even better the oyster rack mentioned above. Top each oyster with a small spoonful of green chile butter. 

Grill oysters. Place oysters on the grill, being careful to not tip them. Grill for 2-3 minutes or just until they start to bubble and butter is melted. 

Serve. Serve immediately with warm bread.