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
Serves 4
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.
I do something very similar but sub yogurt instead of buttermilk. However, I am definitely trying it with buttermilk. Such a simple and beautiful meal.
I would never have thought to use buttermilk for a marinade. It sounds good!
Paula – You are so funny, yes it’s grilled vegetables and a rice pilaf! What an eagle eye you have!
Marjie – I agree with your father-in-law!
Peter – thank you. Though like I said, I have to work on not drying out the chicken.
Noble – I’ll have to go check out your buttermilk shakes!
Mansi Desai – I received your entry! Thanks!
Grace – I love knowing of fellow food magazine addicts.
Kalyn – I love the new rules, I really do. It helps me focus, and I need all the help I can get!
Hip Chick – thanks for visiting my blog!
Pam, that looks fantastic! And serving it with rice makes it a blast for us, Brazilians. 🙂
Oh my goodness you just post the yummiest recipe’s! I can’t wait to try this one.
Never too many food magazines! Thanks for saying you think the rules are easy-peasy. The chicken sounds good, love the way rosemary goes with chicken!
i could never judge a person for buying more food magazines. it’s an addiction from which i suffer as well. 🙂 and look what this particular buy resulted in–one delightful and delicious dinner. 🙂
hi, I just sent u my entry for WHB!:) hope you got it:)
You are just hysterical with these cookbooks and magazines and I am EXACTLY like you! I love that. This looks like a winning dish. I made some buttermilk shakes on my site today so it will be a good way to use up your extra stash.
Rosemary complements chicken wonderfully and your grill marks are exemplary.
Hooray for the lovely and gracious hostess of WHB! I made a variation of Buttermilk chicken a while back, based on a recipe in the Wall Street Journal, and it is superb! And your pictures are always nice. So, go buy another magazine. My father in law always told my mother in law to buy little, inexpensive things that made her happy; he swore it was cheaper than a shrink.
I laughed when I read that you bought another magazine, but am glad you did because this dish looks absolutely lovely. I just love what buttermilk does to chicken in a marinade. And are those grilled veggies in the background? And a serving of rice pilaf, too? Is there any left for me?