Dill-Buttermilk BBQ Chicken
This has been the craziest “spring” so far; it feels more like December than April. Sometimes though the sun peeks out like a little reminder that good things are ahead. That was the case when I made this dish; it was a beautiful afternoon that seemed like the season. Then it snowed. While we barbequed.
½ Cup (1%) buttermilk
1 tbsp extra virgin olive oil
1 tbsp fresh chopped dill
1 Clove garlic, crushed
The zest of half a lemon
The juice of half a lemon
¼ tsp salt
¼ tsp pepper
4 Boneless, skinless chicken breasts
In a large deep dish, mix together the buttermilk, olive oil, dill, garlic, lemon zest, juice, salt and pepper.
Add the chicken breasts and completely submerge them in the liquid.
Marinate for 4 hours, up to 24 hours, rotating at least once.
Shake off the excess marinade but don’t pat it dry and the grill according to my Guide for the Ultimate Grilled Chicken.
- This will work for bone-in chicken too.