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.
Serves 4
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.
Notes:
- This will work for bone-in chicken too.
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time | Passive Time |
| 13 minutes | 4 hours |
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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.
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- 1/2 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
- 1/4 tsp salt
- 1/4 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.
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