Buttermilk and Herb Marinated Chicken

Is anyone out there in a chicken breast rut? Buttermilk and Herb Marinated Chicken from the July/August 2008 issue of Everyday Food is an easy way to dress up that chicken a bit before it hits the grill or the skillet.

To make the marinade, I combined 1 cup of low-fat buttermilk, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of salt and 1/4 teaspoon of pepper in a large, shallow bowl. I added 4 chicken breasts (about 6 ounces each) to the marinade, turned them to coat, and placed the dish in the refrigerator for 1 hour. (You can marinate the chicken anywhere from 30 minutes at room temperature to overnight in the refrigerator.)

I still don’t have a grill (maybe that will change after the move?), so I used my grill pan for this one. I set the heat halfway between medium and medium-high and brushed the pan with some olive oil. I removed the chicken from the marinade, shook off the excess, and grilled the chicken breasts for 6 minutes per side. Once my thermometer fork confirmed that the meat had reached 165F, I removed the chicken from the pan, tented it with foil, and served it after 5 minutes of resting time.

This didn’t stand up to Central Market’s marinated chicken breast, but it was still pretty good. I just love the taste and fragrance of rosemary, and the buttermilk helped keep the meat nice and moist. If you marinate the chicken the night before, this is a great way to add a little something special to a quick and easy weeknight meal.

TIPS: The 5 minutes of resting time are essential for juicy meat. Don’t skip the step!

Recipe link: Buttermilk and Herb Marinated Chicken

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