Whether you need chicken to top a salad, add to pasta or use as an entree, you have to try this Easiest Grilled Chicken Ever. With four ingredients, this is a quick way to get supper on the table AND have extra chicken to use later.
Easiest Grilled Chicken Ever
Barbara loves to make a big batch of this Easiest Grilled Chicken Ever on the weekend and use it in recipes all week long.
If you don’t have buttermilk in the refrigerator, try this simple recipe from our friend Heather over at Three Pigs and Lots of Pigs. You just need vinegar and milk (and five minutes to wait for it to “sour”).
Be sure to let the chicken breasts marinate in the buttermilk for at least an hour and up to two hours.
After the chicken breasts have marinated and you have patted them dry, do not be afraid to season them heavily with salt and pepper.
When grilling chicken, be sure you have a meat thermometer on hand to check the internal temperature of the chicken reaches 165 degrees F.
Our friend Marybeth over at My Fearless Kitchen gives some tips on how to use a meat thermometer.
Uses for Leftover Grilled Chicken
Barbara always makes extra chicken on the grill so that she can use it in various recipes throughout the week, including:
Whether you need chicken to top a salad, add to pasta or use as an entree, you have to try this Easiest Grilled Chicken Ever.
- 1/2 cup buttermilk
- Black Pepper
- Boneless Skinless Chicken Breasts
- Marinate chicken in buttermilk for 1 to 2 hours.
- Dry excess buttermilk from breasts with a paper towel.
- Season heavily with salt and pepper.
- Grill until internal temperate reaches 165 degrees F.
- Let sit on foil for 5 minutes before cutting.
Referral links are used in this post.