Dill-Pepper Grilled Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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When I buy buttermilk to use in baking recipes, I always have some leftover. This is a great way to use it up, and the buttermilk gives the chicken a tangy delicious taste. (The cooking time also includes the time needed for marinating.) Ingredients:
4 boneless skinless chicken breast halves (6 oz. each) |
3/4 cup buttermilk |
2 garlic cloves, crushed with press |
1/4 cup chopped fresh dill |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Place the chicken breassts in a self-sealing bag. Add the buttermilk, garlic cloves, dill, salt and pepper. Refrigerate for 30-60 minutes.
2. Preheat grill to medium. Place chicken on hot grill grate, cover, and cook 10-12 minutes or until juices run clear when pierced with a knife, turning over once. Discard marinade. Serve.
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