A very simple Martha Stewart inspired buttermilk brined grilled skinless boneless chicken breast. Excellent moisture and a very nice taste.
Editor’s Note: Originally Published May 31, 2010. Last Updated May 15, 2018. This is one of those “nice” recipes for a change of pace. It is a bit bland, but that is good sometimes. I have updated the text, re-edited the photos and update the recipe to my current method. I have also added a special dog picture and note.
I have done buttermilk brine (or marinade?) 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 buttermilk grilled chicken, it looked great, but today (and maybe today only) I just didn’t want spicy. Use call me demographically impaired today.
So today I’m going with Martha Stewart’s Buttermilk Grilled Chicken Breasts as the inspiration recipe. 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.
A lower 4. Great tenderness and has the expected blander taste.
Special dog note: This is added with the last update (2018). Blog money has always been “play money” for us. In late 2013 we lost our much loved golden retriever Jake. Well, that same month, my new ad company, Martha Stewart Circle, provide a huge boost in play money income. So Martha provided the money to pay for two English golden retriever puppies. So now we always say Martha Stewart bought us dogs. Thanks, Martha.
Recipe Notes for Buttermilk Grilled Skinless Boneless Chicken Breast
Use this when you or your crowd are spicy adverse. My wife wanted to know where the garlic was, so that has been added as an option.
As usual, I cooked three breasts since that is what was in the package. This would work for any number of breasts.
I did update the cooking method to my current (2018) technique. Get a nice steady surface temperature and flip every 5 minutes until internal temperature of 165. Do not overcook and never cook chicken above 500 degrees unless you love eating hockey pucks.
Other Suggested Chicken Marinades
This is great on a salad due to the intense flavor. Try Garlic Marinated Grilled Flank Steak if you want beef
Trim chicken breast. Sometimes I will score the surface to increase brine penetration.
Place chicken in 1-gallon zip lock in a large bowl. Cover with buttermilk. Refrigerate for 1-12 hours.
Remove but do not rinse off the buttermilk. Salt and pepper to taste. A nice sprinkle of granular garlic powder is also a good idea.
Preheat grill on to a grill surface temperature of about 450 degrees, medium-high on most grills. Clean and oil grates.
Grill over direct heat with lid closed. Turn every 5-6 minutes until internal temp of 165.
Let rest for 5 minutes before serving.
Buttermilk Grilled Skinless Boneless Chicken Breast
- 2-4 skinless boneless chicken breasts - Trimmed
- 1 cup lowfat buttermilk
- salt and pepper to taste
- granular garlic powder - optional; to taste
- Trim chicken breast. Sometimes I will score the surface to increase brine penetration.
- Place chicken in 1-gallon zip lock in a large bowl. Cover with buttermilk. Refrigerate for 1-12 hours.
- Remove but do not rinse off the buttermilk. Salt and pepper to taste. A nice sprinkle of granular garlic powder is also a good idea.
- Preheat grill on to a grill surface temperature of about 450 degrees, medium-high on most grills. Clean and oil grates.
- Grill over direct heat with lid closed. Turn every 5-6 minutes until internal temp of 165.
- Let rest for 5 minutes before serving.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published May 31, 2010.