Grilled Buttermilk Chicken Recipe
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
- 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.
- Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
Nutrition Facts
1 chicken breast half: 189 calories, 4g fat (1g saturated fat), 95mg cholesterol, 168mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.
