Grilled Rosemary Buttermilk Chicken (Kopie)
*Note: this recipe is so flexible and easy you can double and triple to your hearts delight. The idea is basic just add enough buttermilk to cover the chicken and throw in as much rosemary as your soul can take. I like a lot of rosemary flavor. Use what you like.
*Serves 4
INGREDIENTS:
4 boneless, skinless chicken breasts
1 quart buttermilk
5-6 sprigs fresh rosemary
DIRECTIONS:
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.
Recipe Source: from my Aunt Marilyn
http://www.melskitchencafe.com/2011/08/grilled-rosemary-buttermilk-chicken.html
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