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Grilled Buttermilk Chicken

We're halfway through #BBQWeek and I hope you're enjoying it as much as I am! Today I'm sharing Grilled Buttermilk Chicken, a recipe I found on the Taste of Home website.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided prize packages to give away to the readers, however, all opinions are mine alone.

I've always struggled making chicken on the grill that doesn't turn out dry or flavorless.  I find I have the most success with recipes that are marinated first.

I like to do my marinating in zip top bags but you can do them in a bowl or shallow pan if you like.  This one had buttermilk, whole cloves of garlic and fresh thyme.  If you don't have fresh thyme you can definitely substitute dried.

I wish I could get beautiful grill marks like others can but I concentrate more on getting the chicken cooked through.  I use an instant read probe thermometer and like to pull chicken at around 160 degrees and then let carryover cooking do the rest.

Side note, I love these plates, they look like the classic disposable ones but they're melamine, They're super fun for barbecues and casual gatherings.

This chicken was awesome day one, I served it with yesterday's recipe, Pesto Pasta & Potatoes.  The leftovers made great sandwiches, wraps and was excellent on top of a tossed salad. It'll definitely be going into the regular rotation!

Don't forget to enter for your chance to win a prize package from our generous sponsors, Intensity Academy and Rainier Foods! I can't wait to go check out what the other bloggers made today, my printer's been busy this week!


Grilled Buttermilk Chicken

Grilled Buttermilk Chicken
Author: Jolene's Recipe Journal


  • 1 1/2 cups buttermilk
  • 4 fresh thyme sprigs
  • 4 garlic cloves, halved
  • 1/2 teaspoon salt
  • 12 boneless skinless chicken breast halves (about 4-1/2 pounds)


  1. Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
  2. Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
grilled, buttermilk, chicken
Dinner, Grilling, BBQ, Poultry

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Wednesday #BBQWeek Recipes

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Cindy Kerschner said…
I would absolutely make extra of this chicken to enjoy the next day too!
Karen said…
I struggle with grilling chicken too. I need to try this. It looks so juicy!
This chicken looks wonderful. Boneless, skinless breasts are tricky but I'm sure this marinade helped a lot.
Hezzi-D said…
Sounds like a simple but flavorful chicken dish
Teri said…
This looks so tasty! We eat mostly chicken around here, so I can't wait to give your recipe a try!
Inger said…
Love this! Chicken is such a healthy option for a BBQ!
Marcelle said…
I prefer to marinate or brine chicken before grilling it too! Buttermilk is a great choice! I looks perfectly cooked!
Lisa said…
My thyme is coming back with a vengeance so I will be making this! YUM
Ashley Lecker said…
I bet this chicken is so good! Tender and moist with that yummy buttermilk marinade.
Chris said…
Milk and dairy is the best way to tenderize meat. There's a fun chemical reaction there that makes chicken so tender. I am trying buttermilk next time I grill some chicken breasts.

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