Posted: May 10, 2013 in Poultry

Chicken Breast is infamous for drying out on the grill. Buttermilk acts as a meat tenderizer helping the meat stay moist. Using bone-in, skin-on chicken will also insure the chicken will not dry out.


  • 4 lb. Bone-in Skin-on Chicken Breast or Thighs
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tbsp. Fresh Thyme
  • 4 c. Buttermilk


Rinse chicken under cold water and pat dry.

Measure out the buttermilk stir in the salt, pepper, and thyme until well incorporated. Submerge chicken in buttermilk allow to marinate in the refrigerator for at least 8 hours (freezes well).



Grill over direct heat for about 8 minutes until the internal temperature reaches 165F. Tent for a few minutes before serving.

Nutritional Information

     Breast per oz.

  • 31 Kcal oz
  • 3g of fat
  • 27g of protein
  • 1g of carbohydrate

    Thighs per oz.

  • 33 Kcal oz
  • 10g of fat
  • 23g of protein
  • 2g of carbs

Remember food is only good for you if you can eat it!

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