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.
- Total Time:
- Yield: Serves 4
Source: Everyday Food, July/August 2003
- 4 boneless, skinless chicken breasts, about 6 ounces each
- Buttermilk Marinade
- Salt and pepper
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.)
Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.