Grilled Chicken with Buttermilk Marinade
6-8 boneless, skinless chicken breasts
1 ½ cup buttermilk
1 tablespoon minced garlic
1 teaspoon Onion powder
2 teaspoons Italian seasoning
½ teaspoon chili powder
1 tablespoon brown sugar
Salt and pepper to taste
Between two pieces of parchment paper, wax paper, or plastic wrap, pound chicken breasts until they are all uniform thickness.
In a Ziploc bag or a large bowl, mix together buttermilk, garlic, onion powder, Italian seasoning, chili powder, brown sugar, salt and pepper to taste. Marinate in the refrigerator for at least 1 hour, up to 24 hours.
Remove chicken breasts from marinade at least 1 hour before grilling and let come to room temperature. Coat the grill grate with cooking spray. Heat the grill to medium-high heat and add chicken breasts. Cook each 10-12 minutes per side, (depending on the thickness of the breast, if it’s thin, use less cooking time per side). Cook chicken until temperature of chicken reaches 165-degrees F. Remove from grill, cover with foil and let rest 5 minutes before serving.
