Grilled Buttermilk Chicken
"I created this recipe years ago, after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I "bruise" the thyme sprigs by twisting them before adding to the buttermilk mixture; this releases the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin..."
INGREDIENTS
•
1-1/2 cups buttermilk
•
4 fresh thyme sprigs
•
4 garlic cloves, halved
•
1/2 teaspoon salt
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12 boneless skinless chicken breast halves (about 4.5 pounds)
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