{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}
{Beautiful!}
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
- 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.
- Meanwhile, place chicken in a dish and cover with rosemary.
- Sprinkle some salt and pepper on the chicken.
- Pour buttermilk over the chicken.
- Marinate overnight.
- Preheat grill.
- Grill chicken on medium for about 30 minutes (until juices are clear or temperature reads 165).
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