Tuesday, September 2, 2008

buttermilk-rosemary marinated chicken... 50 minutes

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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