Greek Grilled Chicken Breasts


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Servings: 4-6
  • 4 -6 boneless skinless chicken breast halves
  • 1 cup buttermilk
  • 1⁄2 lemon, juice of
  • 2 tablespoons liquid honey
  • 2 -4 garlic cloves, minced
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
  • Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
  • Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
  • Grill on medium setting until no longer pink.
  • Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
  • If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
  • Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.

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