Want the secret to the perfect grilled chicken? It’s all in the marinade!
This Grilled Buttermilk Chicken is easy as can be! Chicken breasts are marinated in a mixture of buttermilk, garlic, and thyme until they are tender and infused with flavor. Grill them up in less than 20 minutes for a delicious chicken dinner.
Enjoy them as is, or use the chicken in enchiladas, bowls, or salads. Save this recipe so you can make perfect chicken over and over again!
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What is Grilled Buttermilk Chicken?
This recipe might seem a little naked to some! Buttermilk fried chicken features meat that has been marinated in buttermilk, coated in breading, and deep fried. This recipe for buttermilk grilled chicken eliminates the breading and deep frying for a healthier chicken entrée that is as juicy and flavorful as fried chicken.
So why buttermilk?
If you’ve ever tried drinking buttermilk, you can attest that it’s more acidic than regular milk. That makes it unsuitable for drinking, but that same acidity make it great for marinating meats! Buttermilk isn’t as acidic as lemon juice, vinegar, or other common marinade ingredients. As a result, it breaks down the connective tissues but doesn’t dry out the meat. This leaves you with tender chicken that is juicy and flavorful!
Can I Use a Substitute for Buttermilk?
Buttermilk is the best marinate to use for this recipe because of its slight acidity and unique ability to tenderize the meat without making it too chewy or dried out. However, if you are unable to find buttermilk or if you need a last minute substitution, one of these combinations will work in a pinch!
For each cup of buttermilk, use one of the following combinations:
- 1 scant cup milk + 1 tablespoon white vinegar ‘
- 1 scant cup milk + 1 tablespoon lemon juice
- Whisk 1 3/4 teaspoons cream of tartar with 2 tablespoons milk until smooth. Add this to a scant cup of milk and whisk again.
- 3/4 cup sour cream + 1/4 cup milk or water
- 6 oz plain yogurt + 1/4 cup milk or water
- 1 cup of kefir
Do I Have to Use the Grill?
No, but it’s our personal favorite for sure!
But maybe you’ve got a hankering for buttermilk chicken and your grill is under three feet of snow. Or maybe you don’t have a grill. No matter what, we’ve got options for you!
To bake in the oven, preheat it to 375 F. Lay the chicken on a greased rimmed baking sheet or in a greased baking dish. Brush with a bit of olive oil, then bake for about 30 minutes. Brush it with oil again and put it back in the oven another 5 to 10 minutes or until golden brown.
To cook in the Instant Pot, pour about 1 1/2 cups chicken broth into the pot. Lay chicken breasts in pot, seal lid, and Pressure Cook for 8 – 10 minutes. Let pressure release naturally (10 to 15 minutes).
To pan fry on the stovetop, heat 1 – 2 tablespoons oil in a large skillet. Lay chicken breasts in skillet. Cook over medium heat for 5 minutes; flip. Cook an additional 5 minutes. For an extra golden brown touch, add a tablespoon of butter to the pan at the end of the cooking period. Cook chicken in butter only long enough to brown both sides.
Want Some Extra Zestiness?
I tried using Rodney Scott’s Garlic Butter Pepper Herb Rub on it after marinating. Wow, what a punch of flavor it gave! I love using The Spice House seasoning blends, and I was extra excited to see the new Rodney Scott line of barbeque blends.
This is the first of his line that I’ve tried, and it’s going to be a blend that I keep coming back to! Sassafras,
butter, garlic, and chili pepper bring a zesty spiciness that enhances the flavor of the already-yummy buttermilk chicken. I can’t wait to try it on vegetables, fish, and more.
Want to try it?
Click here to order Rodney Scott’s Garlic Butter Pepper Herb Rub online. Or, stop in and pick some up the next time you’re in The Spice House.
Print
Directions
- Combine buttermilk, garlic, thyme, and salt and pepper in a large shallow dish or plastic Ziploc bag. Add chicken. Refrigerate at least 8 hours or overnight.
- Remove chicken from marinade; discard marinade. Grill over medium heat 5 to 7 minutes. Flip chicken, grill another 5 to 7 minutes.
What Can I Serve with Grilled Buttermilk Chicken?
- The Best Spaghetti Salad is a mild, cold side that pairs so well with chicken
- If you’re looking for a light taste, Dill Potato Salad is perfect
- For a healthy side that’s beautiful too, check out our Easy English Pea Salad
Grilled Buttermilk Marinated Chicken
Difficulty: Easy5
servings15
minutes8
hoursFresh chicken breasts are marinated in a mixture of buttermilk, garlic, and thyme until they are tender and infused with flavor
Ingredients
2 cups buttermilk
1 teaspoon dried thyme
2 cloves garlic, pressed
1/4 teaspoon salt
1/8 teaspoon pepper
10 boneless skinless chicken breasts
Directions
- Combine buttermilk, garlic, thyme, and salt and pepper in a large shallow dish or plastic Ziploc bag. Add chicken. Refrigerate at least 8 hours or overnight.
- Remove chicken from marinade; discard marinade. Grill over medium heat 5 to 7 minutes. Flip chicken, grill another 5 to 7 minutes.
Notes
- To bake in the oven, preheat it to 375 F. Lay the chicken on a greased rimmed baking sheet or in a greased baking dish. Brush with a bit of olive oil, then bake for about 30 minutes. Brush it with oil again and put it back in the oven another 5 to 10 minutes or until golden brown.
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