Okay, people, do not judge me. I bought another food magazine. It was not even a full day since I bought the last one. You know how serial killers, as they progress, there gets to be less time between each murder (hey, I watch CSI and Criminal Minds, I know these things), well, I think that’s what’s happening to me. But really, it had Emeril and Martha on the cover, could I refuse? I think not!
So, anyway, this was a grilling issue, and it was filled with simple recipes using fresh herbs. Right away, my eagle eye zeroed in on Buttermilk and Herb Chicken, and because I had all the ingredients in my well-stocked freezer, pantry, fridge, and herb garden, because it fit the new rules for Weekend Herb Blogging, and let’s be honest here, it only had 5 ingredients (and one of those is oil for the grill grates)!
Buttermilk and Herb Chicken
1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Vegetable oil, for grates
In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and a teaspoon of pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight). I marinated it for about 6 hours.
Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
This was amazing! The flavor of the rosemary totally permeated the chicken. Really, it was the most flavorful chicken I have ever cooked! The only thing is that I always, always overcook boneless chicken breasts on the grill. I can’t help it. So, I think next time I’ll probably just saute this in a pan, where I know I can keep it moist.
And guess what folks? This is my entry for Weekend Herb Blogging, hosted this week by …. me!! Yep, I’m hosting this week. So please send your entries to morefromscraps at comcast dot net. And also be sure and check out the link above because, as I said, Kalyn has posted some new rules. These rules don’t actually take effect until July 20th, but we might as well start thinking about them now. They can be summed up in this line “I would like to see WHB entries be limited to recipes or informative posts where people can learn about cooking with herbs or unusual plant ingredients.” See, easy peasy.