Wednesday, August 7, 2013

Buttermilk Rosemary Chicken

I was inspired by the buttermilk roasted chicken that I made last year to make a grilled version.  Let me just say--wowzers!  This was so delicious and moist....  It just melted in your mouth, and the rosemary?  The perfect touch!  I was nervous because the hubby doesn't typically like rosemary, but he said it was really good (aka it was fantastic!).

{Buttermilk rosemary chicken with a chickpea and roasted pepper salad}

{Don't buy buttermilk!  You can make it with lemon juice, vinegar and milk}

{Really simple--just buttermilk, rosemary and salt/pepper}

{The acid in the buttermilk helps to soften the meat and give it a tangy flavor}

{A rare grilling picture!  In his defense, he grills while I am at yoga--either a good ruse or a concindence}


Buttermilk Rosemary Chicken

Serves 4

1 cup whole milk
1 teaspoon lemon juice
1 teaspoon vinegar
4 chicken breasts, boneless and skinless (you can use bone-in, skinless thighs too)
1/4 cup fresh rosemary (or about 1 package from the store--I tried this with dried and it did not work)
Salt and pepper
  1. If you don't have buttermilk, mix the milk, lemon juice, and vinegar together and stir; let it sit about 5 minutes.  The milk should get a bit thicker and smell like buttermilk.
  2. Meanwhile, place chicken in a dish and cover with rosemary.
  3. Sprinkle some salt and pepper on the chicken.
  4. Pour buttermilk over the chicken.
  5. Marinate overnight.
  6. Preheat grill.
  7. Grill chicken on medium for about 30 minutes (until juices are clear or temperature reads 165).
Sometimes simplicity is the best.  What do you make that's simple that's just utterly delicious?

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