Grilled Rosemary Buttermilk Chicken

printed from melskitchencafe.com

*Serves 4

4 boneless, skinless chicken breasts

1 quart buttermilk

5-6 sprigs fresh rosemary

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.