So after years of wanting a gas grill, we finally got one! We have always had a little webber charcoal grill that was always such a pain to grill on. I don’t like messing around with charcoal because it takes forever for the coals to get hot enough and usually I am cooking dinner before my husband gets home. So, with three kids, I don’t have time to be playing with charcoal. Now that getting the grill ready only involves a few switches, I am in heaven! One of the first things we cooked on the grill, was this chicken.
I love, love, marinated grilled chicken. Something about it is oh so delicious. And anything with rosemary and garlic, I am sold. This chicken has a lovely subtle flavor that would pair perfectly with basically anything! I let the chicken marinate for most of the afternoon and the flavor was perfect. Perfect to grill before the summer is over!
Recipe from The America’s Test Kitchen Healthy Family Cookbook
Grilled Rosemary-Garlic Buttermilk Chicken
Slightly tangy buttermilk mixed with garlic, fresh herbs and lemon make for a great marinade for chicken. Unusual, but amazingly tender chicken that everyone will love.
Ingredients
- 3/4 cup buttermilk
- 2 Tablespoons minced fresh rosemary
- 1 Tablespoon olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons grated lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs. boneless, skinless chicken breasts
Instructions
- In a large bowl, whisk together the marinade ingredients. (Alternatively, you can place in a large ziplock bag.) Submerge the chicken breasts in the marinade. Place in the refrigerator and let marinate for at least 1 hour or up to 6 hours, turning the chicken half way through.
- Turn the grill to high. Cover, and let the grill heat up for about 15 minutes. Grease the grill racks with oil.
- Turn the grill down to medium heat and place the marinated chicken breasts on the grill. Discard the left over marinade.
- Grill the chicken until cooked through, turning and rotating half way through cooking. Serve hot.
