Skip to main content

Grilled Buttermilk Chicken

We're halfway through #BBQWeek and I hope you're enjoying it as much as I am! Today I'm sharing Grilled Buttermilk Chicken, a recipe I found on the Taste of Home website.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided prize packages to give away to the readers, however, all opinions are mine alone.

I've always struggled making chicken on the grill that doesn't turn out dry or flavorless.  I find I have the most success with recipes that are marinated first.

I like to do my marinating in zip top bags but you can do them in a bowl or shallow pan if you like.  This one had buttermilk, whole cloves of garlic and fresh thyme.  If you don't have fresh thyme you can definitely substitute dried.

I wish I could get beautiful grill marks like others can but I concentrate more on getting the chicken cooked through.  I use an instant read probe thermometer and like to pull chicken at around 160 degrees and then let carryover cooking do the rest.

Side note, I love these plates, they look like the classic disposable ones but they're melamine, They're super fun for barbecues and casual gatherings.

This chicken was awesome day one, I served it with yesterday's recipe, Pesto Pasta & Potatoes.  The leftovers made great sandwiches, wraps and was excellent on top of a tossed salad. It'll definitely be going into the regular rotation!

Don't forget to enter for your chance to win a prize package from our generous sponsors, Intensity Academy and Rainier Foods! I can't wait to go check out what the other bloggers made today, my printer's been busy this week!


Grilled Buttermilk Chicken

Grilled Buttermilk Chicken
Author: Jolene's Recipe Journal


  • 1 1/2 cups buttermilk
  • 4 fresh thyme sprigs
  • 4 garlic cloves, halved
  • 1/2 teaspoon salt
  • 12 boneless skinless chicken breast halves (about 4-1/2 pounds)


  1. Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
  2. Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
grilled, buttermilk, chicken
Dinner, Grilling, BBQ, Poultry

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway and you can check them out HERE and enter for your chance to win down below.

Wednesday #BBQWeek Recipes

Starters and Sides



a Rafflecopter giveaway  


Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway.  No purchase necessary.  Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.


  1. I would absolutely make extra of this chicken to enjoy the next day too!

  2. I struggle with grilling chicken too. I need to try this. It looks so juicy!

  3. This chicken looks wonderful. Boneless, skinless breasts are tricky but I'm sure this marinade helped a lot.

  4. Sounds like a simple but flavorful chicken dish

  5. This looks so tasty! We eat mostly chicken around here, so I can't wait to give your recipe a try!

  6. Love this! Chicken is such a healthy option for a BBQ!

  7. I prefer to marinate or brine chicken before grilling it too! Buttermilk is a great choice! I looks perfectly cooked!

  8. My thyme is coming back with a vengeance so I will be making this! YUM

  9. I bet this chicken is so good! Tender and moist with that yummy buttermilk marinade.

  10. Milk and dairy is the best way to tenderize meat. There's a fun chemical reaction there that makes chicken so tender. I am trying buttermilk next time I grill some chicken breasts.


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi