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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.

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