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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.
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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.
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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).
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4
Drizzle chicken with honey; top with parsley and basil. Serve with lemon wedges.
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