Since we still have a few more prime grilling weeks left before the cooler weather of Autumn sets in, I thought I’d share this recipe for Grilled Buttermilk Chicken. The simple marinade not only tenderizes the meat but gives it a light lemon and dill flavor. Plan ahead so the chicken can marinate for at least a few hours. Serve with Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette or Mediterranean Rice Salad. Enjoy!
Grilled Chicken Breasts with Buttermilk Marinade
-recipe from Martha Stewart.com
A shallow, nonreactive dish allows marinade to coat food evenly and is easy to transport to the grill. You can also use a large resealable plastic bag; if marinating meat in the refrigerator, rest the bag on a plate in case of leaks.
4 boneless, skinless chicken breasts, about 6 ounces each
Buttermilk Marinade (recipe below)
Salt and pepper
Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature — or up to overnight in the refrigerator — turning occasionally. (Bring to room temperature before grilling.)
Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.
Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.
1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)
In small bowl, whisk together marinade ingredients. Makes enough for about 2 pounds of meat or fish.
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