Grilled Rosemary Buttermilk Chicken

Grilled Rosemary Buttermilk Chicken puts boneless skinless chicken breasts, quart buttermilk and sprigs fresh rosemary at the center of a chicken recipe and finishes in about 497 minutes, enough for 4 servings.

• Yield 4 servings
• Ready in 497 minutes
• Prep 485 minutes
• Cook 12 minutes

Ingredients

• 4 boneless skinless chicken breasts
• 1 quart buttermilk
• 5-6 sprigs fresh rosemary

Instructions

1. Place the chicken breasts in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.
2. Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs.
3. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.

Give it a minute off the heat, then serve it while it is still hot.