101 Cooking For Two - Everyday Recipes for Two: Simply Martha - Buttermilk Grilled Skinless Boneless Chicken Breast

Monday, May 31, 2010

Simply Martha - Buttermilk Grilled Skinless Boneless Chicken Breast

 
A very simple Martha Stewart inspired buttermilk brined breast. Very good taste and not spicy if that is what you're looking for.


I have done buttermilk brined (or marinaded?) chicken before and it seems to always be something special but always for oven or fried. When Chris over at Nibble Me This did a grilled buttermilk chicken it looked really great but today (and maybe today only) I just didn't want spicy. Use call me demographically impaired today.

So I'm going Martha Stewart (literally, click HERE). I always like simple and you can't get much simpler than this. Soak in buttermilk for hours, add salt and pepper. Grill. Now that is simple.

Rating: 9  Taste 8.5 Moisture and texture 9.2 Work 10

Notes: Use this when you or your crowd are spicy adverse. My wife wanted to know where the garlic was. And easy addition. As usual I cooked three breasts since that is what was in the package.

Tools: Nothing special





Ingredients:
3 Trimmed skinless boneless chicken breasts
1 cup lowfat buttermilk
Salt and pepper to taste.

Instructions:
1) Trim chicken breasts and score smooth surface about 1/8 inch deep about every 1/2 inch.

2) Place chicken in 1 gallon zip lock in a large bowl. Cover with buttermilk.
3) Refrigerate for 1-12 hours.

4) Remove and rest at room temp for 30 minutes. Salt and pepper to taste.
5) Preheat grill on high for 15 minutes. Clean and oil grates. Decrease to medium heat.

6) Turn every 5-6 minutes until internal temp of  165. Let rest for 5 minutes before serving.

Printable Recipe

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3 Comments:

At May 31, 2010 at 8:56 PM , Blogger steph said...

we did buttermilk grilled chicken last week too! We added lemon and fresh basil.

 
At June 4, 2010 at 7:44 PM , Blogger Chris said...

Ha ha, aren't we a trio? Like I said at Steph's blog, I think the whole secret is the buttermilk and everything else is just the cooker's preferences. Great post.

 
At June 4, 2010 at 8:08 PM , Blogger Dr Dan said...

I so agree. I'm using a lot of buttermilk for various things. Note to readers. Steph is at Plain Chicken and Chris is at Nibble Me This. Both are must follows for interesting and great cooking.

 

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