Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

from tasteofhome.com
1 servings

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

Ingredients

  • 1-1/2 cups buttermilk
  • 4 fresh thyme sprigs
  • 4 garlic cloves, halved
  • 1/2 teaspoon salt
  • 12 boneless skinless chicken breast halves (about 4-1/2 pounds)

Directions

  1. 1

    Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.

  2. 2

    Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.