boneless skinless chicken breasts (about 1 1/2 lb)
tablespoons butter, melted
teaspoon ground black pepper
tablespoons chopped fresh Italian (flat-leaf) parsley
tablespoons chopped fresh basil leaves
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.
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.
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).
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.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.