If you’re in Utah like me, you’re still getting unbelievable weather! So, if you’re like me, you’re still grilling! Here’s another grilled chicken recipe. It’s delish and SUPER easy. The hardest part is remembering to put the chicken in buttermilk the night before you want to eat it. Other than that . . . easy!! The buttermilk makes the chicken so moist and the Rosemary ads such a fresh, herb flavor. You can add as much rosemary as you like for as strong as you want the flavor. I like a lot of rosemary flavor, so I add at least the amount indicated below.
Grilled Rosemary Buttermilk Chicken
Adapted from Mel’s Kitchen Café
4 boneless, skinless chicken breast *cutlets – 4 oz. each (2 thick chicken breasts)
2 pints buttermilk
5-6 sprigs fresh rosemary
Place the chicken *cutlets 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.
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. 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.
*You can buy packaged chicken cutlets at the grocery store. However, you can save a little money and ensure evenly sized cutlets by turning chicken breasts into cutlets yourself. Lay the chicken breast smooth-side up on a cutting board. With one hand on the top of the chicken, carefully slice the chicken in half horizontally to yield two pieces. The two pieces should be between 3/8 and 1/2 inch thick.
Nutritional Information (Per Serving = One 4-oz. Cutlet)
Fat: 1.2g (0g = Sat.)