Wednesday, June 4, 2008

Buttermilk Herb Chicken

If you like the taste of herbs, you will love this chicken. It is very herby and very elegant. All the herbs listed are dry herbs. If you want to substitute some fresh herbs that would be fine, just add a bit more than what is listed. Enjoy!

Buttermilk Herb Chicken

-3/4 cup buttermilk
-1 Tbsp. Dijon Mustard
-1 Tbsp. Honey
-1 Tbsp. Rosemary
-½ tsp. Thyme
-½ tsp. Sage
-1/2 tsp. Marjoram
-1/2 tsp. Pepper
-1 tsp. Salt

~Add above ingredients to a ziplock bag.
~Mush bag to mix above ingredients.
~Add 6 chicken breasts to each bag. You can also use chicken legs or thighs or chicken quarters.
~Seal bag. Mush to coat chicken.

SERVING DIRECTIONS: Thaw chicken in refrigerator. Grill over medium heat on the BBQ until chicken is tender and juices run clear or bake in a 400* oven for 25-30 minutes or until no longer pink. If you are using bone-in chicken it will take much longer to cook.

Happy Cooking!


Simply Heart And Home said...

That looks delicious! Thank you for the recipe!

You are cordially invited to take part in my June giveaway. Have you heard of Elsie Dinsmore? I’m giving away Book 1. I’d love to see you.

Six in our Crew said...

This is what we're serving to our summer guests! It's more economical than the tri-tip we used to serve, and nicer than hamburgers and hot dogs! Tastes good too. I've had guests go for seconds and thirds! Of course I cut it in half beforehand so there's not a lot of waste - (watching every penny!) Melissa (Amy's sister)