This grilled buttermilk chicken recipe is perfect for summer cookouts and backyard barbecues. Marinated in a tangy buttermilk mixture, the chicken becomes incredibly tender and juicy. The marinade also imparts a slightly tangy and savory flavor to the meat, making it even more delicious. Grilling the chicken adds a smoky char that complements the flavors perfectly. Serve this grilled buttermilk chicken with your favorite sides and enjoy a mouthwatering meal outdoors.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
Directions
- In a large bowl, whisk together buttermilk, minced garlic, Dijon mustard, lemon juice, paprika, dried thyme, salt, black pepper, and cayenne pepper.
- Place chicken breasts in the bowl with the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat.
- Remove chicken breasts from the marinade, allowing any excess marinade to drip off.
- Brush the chicken breasts with olive oil on both sides.
- Place the chicken breasts on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Serve the grilled buttermilk chicken with your favorite sides or as a sandwich filling.
