Buttermilk and Herb Marinated Chicken
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Everyday Food, July 2008
- Prep Time 20 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 1 cup low-fat buttermilk
- 1 tablespoon chopped fresh rosemary
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- Vegetable oil, for grates
Directions
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Awesome chicken recipe. I use basil, since I don't because my family doesn't like Rosemary. This recipe is delicious, a family favorite every summer on the grill.
This is a terrific recipe, so simple and easy. I used about 3 tablespoons of chopped rosemary. The chicken was moist and tender and tasted wonderful! I will certainly use this recipe again!
I use fresh basil and fresh oregano, and I add some lemon zest. Probably one of my favorite recipes from this site...
This is tasteless. Would not recommend.
This recipe is a definite keeper. I'm always looking for quick dinner recipes, and this one's both fast and easy. The chicken came out extremely juicy (and I used a Foreman grill) and were a nice complement to some grilled baguette. We also grilled up a little extra to put on our pasta for the following evening's dinner. That worked out really well, too.
This recipe does make chicken grill nicely. Add a splash of hot sauce. Which ever is your favorite. This will make a good recipe better. Oh yeah if you like a bit of spice in your life.