Grilled Rosemary Buttermilk Chicken (Kopie)

*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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