Grilled Buttermilk Chicken
Total TimePrep: 10 min. + marinating Grill: 10 min.
- 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)
- 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 Facts1 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.
Jun 1, 2020
Marinated overnight and added a little "better than bouillon" instead of salt, but followed the rest of the recipe. The taste was bland and a little dry. This was just ok for me.
May 19, 2020
I haven't tried this recipe, yet. I would love to know the recipe for the salad on the plate. It looks delicious.
Oct 6, 2019
Easy and wonderfully moist! A keeper!
Aug 19, 2019
Love this chicken! Easy to prepare, moist, and flavorful!
Aug 12, 2019
Jul 21, 2019
This chicken had no flavor at all.
Jul 13, 2019
This chicken was great to use in other recipes calling for cooked chicken as I found it did not have much flavor on it's own. Adding this chicken to another dish allows you to season as desired and the chicken to take on the flavor of your recipe.
Jul 7, 2019
Very moist for grilled chicken! The buttermilk leaves only the slightest tang on the cooked chicken. I cut the recipe in half but next time, regardless of how many pieces I make, I will increase the amount of garlic, thyme, and salt I use as the flavor was very subtle and we typically enjoy stronger/bolder flavors on our chicken. Overall, a keeper of a recipe!