Wanna Be Greek Grilled Chicken Breasts

Super easy, flavourful and tender, with a souvlaki-ish taste. This is best done on the grill, but I've also baked this in the oven on a rack in the winter. Or use a Foreman grill if you have one. Serve with a greek salad and lemon roasted potatoes. From the "Friends of Hope" Cookbook...fundraiser for breast cancer care.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 4 -6  boneless skinless chicken breast halves
• 1  cup buttermilk
• 1⁄2  lemon, juice of
• 2  tablespoons liquid honey
• 2 -4  garlic cloves, minced
• 1  teaspoon dried oregano leaves
• 1  teaspoon dried basil leaves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
2. Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
3. Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
4. Grill on medium setting until no longer pink.
5. Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
6. If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
7. Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.