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Ingredients

• 1 cup buttermilk
• 1 tablespoon olive oil
• 6 garlic cloves
• 1 teaspoon black pepper
• 2 chicken breasts, bone-in, with skin (or 4 chicken drumsticks)

Preparation

1. Chop the garlic cloves.
2. To make the marinade add buttermilk, olive oil, garlic and black pepper to a large zip top bag. Seal the bag and shake to combine ingredients.
3. Place chicken in the buttermilk marinade, seal bag and shake to distribute evenly.
4. Refrigerate the chicken at least 2 hours, or up to 24 hours.
5. Preheat a grill to medium heat. Remove the chicken from marinade and place on the grill. Discard extra marinade. Grill the chicken until internal temperature reaches 160-165º F. 

Helpful hints

• This recipe can be easily adjusted to accommodate more or less chicken. For every one pound of chicken use 1 cup buttermilk and 1 tablespoon oil.
• For additional seasoning, add any of your favorite herbs or spices including parsley, rosemary or basil
• Approximately 25% of the marinade is absorbed. Recipe analysis based on this rule.
• Adjust the portion for a lower or higher protein diet.
• If preferred you can substitute boneless, skinless chicken breast or thighs.