Buttermilk Grilled Chicken

Submitted by Kate in Ontario

"I adapted this recipe from a recipe I found in Canadian Living. The milk keeps it moist and it tastes rich and creamy without being high in fat."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• Marinade

• 3⁄4 cup buttermilk or 3/4 cup 2% low-fat milk (with 2T vinegar, added to the milk total 3/4 cup)
• 1⁄4 cup lemon juice
• 2 tablespoons oil
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1⁄2 tablespoon lemon pepper seasoning
• 2 lbs boneless skinless chicken breasts or 2 lbs skinless chicken thighs

directions

1. Mix together marinade.
2. Add chicken coating well.
3. Cover and marinate in refrigerator for 4-24 hours.
4. Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).

Reviews

[Susan_01]

My father is on a low sodium diet and I always cook for them on mother and fathers day. I tried the recipe first and it was GREAT. I am sure they too will enjoy it. Thanks.

 

[Jen in Victoria]

I was disappointed with this recipe. The flavour was very subtle and I could not taste the lemon or the Dijon even though it was marinated overnight. Sorry for the negative review!

 

[Boomette]

This is so tasty. Great lemony taste. The chicken was in the marinade 24 hours. It's my first time marinating chicken in buttermilk. It makes it moist. Thanks Kate :) Made for Name that ingredient tag game

 

[Mustang Sally 54269]

This turned out fabulous for us. We enjoyed the flavours with the hint of lemon & mustard. Easy, quick & tasty dish, thanks for sharing!

 

[Srb719]

Wow, I marinated these overnight and skewered the chicken for my kids. 5 stars all around. I wish I could post a picture but they went so quickly. I can't wait to try them on the grill! Thanks, Kate.