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.
Everyday Food, July/August 2003
- Prep Time 5 minutes
- Total Time 55 minutes
Yield Serves 4
- 4 boneless, skinless chicken breasts, about 6 ounces each
- <a href="/vgn-ext-templating/v/index.jsp?vgnextoid=5ab12c11690b3110VgnVCM1000003d370a0aRCRD&page=2">Buttermilk Marinade</a>
- 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.
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