This is a great semi-make-ahead that tastes great and will get you super-quick from fridge to table. The night before throw the chicken into the buttermilk mixture. That whole process takes between 5-7 minutes and can easily be done while you’re prepping tonight’s meal or just before you clean up. Next evening, heat up the grill and you’re good to go. Serve it with a pre-packaged saled from the grocery.
243 calories per serving.
This is from the July/August issue of Martha Stewart’s Everyday Food.
Ingredients
1 cup low-fat buttermilk
1 TBS choppped fresh rosemary
coarse salt & pepper to taste
4 boneless, skinless chicken breasts
1. In a gallon size zip-lock bag, combine buttermilk, rosemary, 1 tsp salt and 1/4 tsp pepper. Add chicken and refrigerate for 30 minutes or up to overnight.
2. Heat grill to medium and lightly oil grates. Shake off excess marinade and discard marinade. Grill until instant read thermoneter reads 165 degrees. About 8 minutes per side for 6 to 8 oz breasts. Remove from grill. Tent loosely with aluminum foil and rest for 5 minutes before serving.
