Grilled Buttermilk Honey Herb Chicken

Moist, grilled chicken has never been easier! Skip the brine, and opt for buttermilk chicken instead. MORE + LESS -

boneless skinless chicken breasts (about 1 1/2 lb)

cup buttermilk

tablespoons butter, melted

1/2

teaspoon salt

1/2

teaspoon ground black pepper

tablespoon honey

tablespoons chopped fresh Italian (flat-leaf) parsley

tablespoons chopped fresh basil leaves

lemon, cut into wedges

Hide Images

1

In large resealable food-storage plastic bag, mix chicken breasts and buttermilk. Seal, removing as much air as possible. Place bag in large bowl; refrigerate at least 2 hours but no longer than 24 hours.
2

Heat gas or charcoal grill. Remove chicken from bag, and pat dry with paper towels; discard buttermilk. Brush chicken with melted butter; sprinkle with salt and pepper.
3

Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
4

Drizzle chicken with honey; top with parsley and basil. Serve with lemon wedges.

While the subtle buttermilk and honey flavors of this chicken are lovely, if you need a little spice, serve with harissa or spicy salsa.
Experiment with different types of honey and herbs, such as marjoram and lemon verbena.