Chicken marinated in Buttermilk with herbs

This chicken can be grilled or it can be cooked in a cast iron skillet. It tastes even better then longer it is marinated. This was only marinated for about four hours, but I prefer to make it the night before.

It is a super simple and quick marinade that gives a lot of flavor. You put everything into a large zip top bag. Smooch all ingredients together and put into the refrigerator for at least four hours if not overnight.

Then grill or cook in a skillet, I prefer cast iron, until chicken is cooked through. That is it. I mean it is super super simple and with a lot of flavor.

I normally make extras – or at least I try to, I swear everyone seems to eat more and more each time I make this. But when I do I leftovers, I slice the chicken and serve it over salad for lunch. YUM!

Chicken marinated with Buttermilk and<br /> herbs


4 Chicken Breasts

1 Cup Buttermilk

1 TBSP Honey

1 tsp Dijon Mustard

½ tsp Salt

½ tsp Sage

½ tsp Marjoram

¼ tsp Thyme

¼ tsp Pepper

Put all ingredients into a large zip top bag and smooch

Put into a dish, just incase your ziptop bag leaks, and
marinade the chicken over night, or for at least 4 hours.

Grill or cook in a skillet until chicken is cooked through.


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