Ingredients
The following ingredients have 4 Servings
- 4 boneless skinless chicken breasts
- 1 quart buttermilk (see note)
- 5-6 sprigs fresh rosemary
Instruction
- 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.
- 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.
