6 boneless skinless chicken breast halves – slice in half horizontally,
Making 12 pieces
1 ½ cups buttermilk
4 fresh thyme springs or 2 teaspoons dried thyme
4 garlic cloves, halved
½ teaspoon salt
Place buttermilk, thyme, garlic & salt in a large bowl or shallow dish. Add the 12 pieces of halved chicken breast and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding the marinade. Allow to get to room temperature.
Preheat grill to medium heat. Lightly oil grates to prevent sticking.
Grill the breasts, covered, until internal temperature is 165 degrees F, turning once.
Rest breasts for 4 to 5 minutes before serving
Serves 6 to 12
Prep time 10 minutes plus marinating time
Grill time 10 to 12 minutes