Food & Recipes

Buttermilk Chicken

by Carol Murphy Clyne and Vincent Clyne

Buttermilk Chicken

This savory grilled chicken can be served with avocado salad

Prep time: 5 minutes

Total time: 2 hours, 15 minutes (2 hours marinating)

Serves: 4

1/4 cup low-fat buttermilk

1/2 tsp salt

1/2 tsp Cajun spice (available in the spice section)

1 1/2 lb boneless, skinless chicken-breast halves

1. In a sealable plastic bag, combine buttermilk, salt, and Cajun spice. Place chicken in the bag, coat with the marinade, and seal. Refrigerate for 2 to 24 hours.

2. Heat grill to high.

3. Remove chicken and allow excess marinade to drip off. Place chicken on the grill and leave undisturbed for 4 to 5 minutes. Turn it over and grill until cooked through.

Quickie suggestion: Serve the chicken on a salad with avocado, hardboiled egg, and crumbled bacon.