Friday, May 13, 2005

Buttermilk and Herb Marinated Chicken Breasts

Buttermilk and Herb Marinated Chicken Breasts (Adapted from Everyday Food)

1 cup buttermilk
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless, skinless chicken breast halves

In a zip-loc bag, add buttermilk, rosemary, salt and pepper. Add chicken and let marinate in the refrigerator for 1 to 2 hours (or overnight), turning chicken occasionally. If you are short on time, you can marinate this at room temperature for 30 minutes.

Preheat grill.

Remove chicken from marinade, shaking off excess. Place chicken on the grill and cook until an instant-read thermometer placed in the thickest part of chicken read 165 degrees, about 5 to 8 minutes per side. Transfer chicken to a plate and tent loosely with foil - let rest 5 minutes before serving.

Makes 4 servings.

Just found the recipe? Click here to see where we talked about it!

No comments:

Post a Comment

Post a Comment