Grilled Chicken Marinated in Buttermilk | DFM

Buttermilk Marinated Grilled Chicken


15 min


21 min

Serving Size

4-6 servings

Great Tastes of Manitoba 2014-2015


  • 1 buttermilk OR 1 cup milk (250 mL) & 2 Tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) minced fresh rosemary
  • 1 tbsp (15 mL) canola oil
  • 3 garlic cloves, minced
  • 1 tbsp (3 Tbsp/45 mL) lemon, zest and juice
  • salt and pepper, to taste
  • 4-6 chicken breast, boneless and skinless, trimmed


1. Combine marinade ingredients in a bowl. Combine chicken and marinade in a zipper-seal bag, pressing out the air and sealing tightly. Toss to coat chicken completely and refrigerate for at least 1 hour (up to 6 hours) flipping the bag occasionally. (Chicken can also be marinated in a baking dish covered with plastic wrap. Flip meat halfway through marinating time).
2. Preheat the gas grill. Turn all burners to high, cover and heat grill until hot – about 10-15 minutes. Leave the primary burner on high and turn off the other burners. Remove marinated chicken from the bag or baking dish and discard any excess marinade. Lightly grease the grill (or chicken) with oil to prevent chicken from sticking. Place the chicken on the cooler side of the grill. Cover and cook until chicken begins to develop light grill marks, is no longer translucent, and does not stick to the grill. Do this for 6-9 minutes.
3. Flip and rotate chicken and cook until firm to the touch and registers 140˚F (60˚C) (6-9 minutes). Slide chicken to hot side of the grill and cook, turning as needed, until the meat registers 165˚F (74˚C). Do this for 2-6 minutes.
4. Remove chicken from the grill; cover and allow to rest 5 minutes before serving.


Recipe created by Ben Kramer