Butter Chicken Breasts

Have you ever noticed how cooked chicken breast can sometimes be dry and boring? This marinade recipe will change ALL of that. It uses buttermilk to help tenderize the chicken while still keeping it moist. Buttermilk is a great marinade choice because it’s only slightly acidic. That means it won’t toughen up the meat the same way stronger, more acidic marinades can. Pair this recipe with your favourite sides: roasted sweet potatoes, a side salad, or a quick veggie stir fry! So satisfying.

Tender Buttermilk Chicken

(serves 4)

½ cup (120 ml) buttermilk
2 fresh sprigs of thyme
1 garlic clove, cut in quarters
1-2 dashes of sea salt
4 boneless, skinless chicken breast halves

Put the first four ingredients in a shallow dish. Add the chicken and turn until it’s well coated.

Cover the dish and place it in the refrigerator, letting the chicken marinate for at least 8 hours.

Before cooking, drain and discard the marinade. Grill the chicken over medium heat for about 5-7 minutes per side (thermometer should read 165ºF/74ºC). Remove from heat, let rest a couple of minutes, slice, and serve.

Easy & delicious! Check out more recipes