Ingredients
- 1 1/2 cups buttermilk
- 4 fresh thyme sprigs
- 4 cloves garlic, halved
- 1/2 teaspoon salt
- 12 chicken breast halves, boneless and skinless
Directions
Step 1 –In a shallow dish, place the buttermilk, the thyme, the garlic, and the salt.
Step 2 –Add the chicken to the buttermilk mixture and turn to coat.
Step 3 –Refrigerate the chicken for at least 8 hours and up to overnight, turning occasionally.
Step 4 –Preheat the grill to medium heat.
Step 5 –Drain the chicken and discard the marinade.
Step 6 –Grill the chicken until the internal temperature reaches 165 degrees F, about 5-7 minutes per side.
Step 7 –Serve.
