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Author Notes: Grilling foods is a great way to impart a smoky and intense flavor without adding lots of fat. The buttermilk helps season the chicken and keep it moist. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/lemon-and-rosemary-grilled-chicken —Healthline
- 3/4 cup fat-free buttermilk
- 1 tablespoon grated lemon zest
- 4 (6 oz) skinless, boneless chicken breast halves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon canola oil
- 1 teaspoon honey
- vegetable cooking spray
- Combine buttermilk, lemon zest and garlic in a shallow dish. Add chicken, turning to coat. Cover with plastic wrap and refrigerate 2 hours or up to 8 hours, turning occasionally.
- Prepare gas or charcoal grill for medium-high direct heat.
- Remove chicken from marinade, and discard marinade; pat chicken dry with paper towels. Sprinkle chicken evenly with pepper and salt. Combine fresh parsley, rosemary, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves.
- Remove chicken from marinade, and discard marinade; pat chicken dry with paper towels. Sprinkle chicken evenly with pepper and salt.
- Grill chicken, herb side down, 8 minutes per side or until done, on a rack coated with vegetable cooking spray.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat