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Home Page » Food » Buttermilk and Herb Marinated Chicken

Buttermilk and Herb Marinated Chicken

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Buttermilk and Herb Marinated Chicken

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4

  • 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

  1. 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).
  2. 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.
From Everyday Food, July 2008

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