Grilled Buttermilk Chicken
- 1-1/2 cups buttermilk
- 4 fresh thyme sprigs
- 4 garlic cloves, halved
- 1/2 teaspoon salt
- 12 boneless skinless chicken breast halves (about 4-1/2 pounds)
- 1. Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
- 2. Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.