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Grilled Chicken Breasts with Buttermilk Marinade

A shallow, nonreactive dish allows marinade to coat food evenly and is easy to transport to the grill. You can also use a large resealable plastic bag; if marinating meat in the refrigerator, rest the bag on a plate in case of leaks.

  • Prep:
  • Total Time:
  • Yield: Serves 4
Grilled Chicken Breasts with Buttermilk Marinade

Source: Everyday Food, July/August 2003


  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • Buttermilk Marinade
  • Salt and pepper


  1. Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature -- or up to overnight in the refrigerator -- turning occasionally. (Bring to room temperature before grilling.)

  2. Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.


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