Just before the weekend! This chicken marinade is easy and keeps the chicken real moist. I keep the skin on the chicken when I grill outside so it remains juicy but you can remove it, as well. I mix the thighs and breasts because I don’t really like the white meat. Although, I actually ate this recipe the next day and loved it cold. I’m a bit of a picky chicken eater and I absolutely love the dark meat. Ate it all through the Cruise Phase and still reached my goal. Have a great weekend, everyone! Hope you find time to barbecue. Carmageddon starts today so I’ll be home ALL weekend cooking. We’ll see what fun recipes I can come up with on the grill!
BUTTERMILK CHICKEN THIGHS AND BREASTS
1 cup lowfat buttermilk
1 T Dijon
1 T honey
1 T fresh rosemary, chopped
1 t salt
1 t fresh thyme, chopped
2 T fresh parsley, chopped
2 lbs of chicken breasts, thighs or a mixture of both (I leave the skin on while i grill and then remove to keep the breasts moist)
Mix all ingredients together well and pour marinade over the chicken in a large ziploc baggie. Marinate for at least 4 hours but you can do it as long as overnight. The buttermilk makes the chicken really moist so I suggest the longer, the better.
Prepare your grill and grill for about 40 minutes on indirect heat, or until chicken breasts are done and juices run clear.