buttermilk and herb marinated chicken

By tcasteel2000

Ingredients

• 1 cup low-fat buttermilk
• 1 tablespoon chopped fresh rosemary
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• Vegetable oil, for grates

Preparation

Step 1

Directions

In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.