the goods:
1 cup buttermilk
1 tablespoon chopped fresh rosemary
2 to 3 chicken breasts
In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, covered, up to overnight).
Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill 5 to 8 minutes per side until chicken is cooked through. Remove from grill, tent loosely with aluminum foil; let rest 5 minutes before serving.
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