• Lay all your boneless skinless chicken breasts in a rimmed pan/dish that will fit all your chicken, without layering.
• Salt both sides of the breasts, generously!!
• Smash your garlic cloves so they are cracked and the insides are exposed, but do not mince or chop the garlic.

  Nestle it around the chicken.
• Pour the buttermilk around the edges of the chicken, then shimmy the pan/chicken to make sure the buttermilk is surrounding the chicken.

  Tip: Don't pour the buttermilk directly over the chicken, you want to salt to stay somewhat adhered to the chicken.
• Cover the pan and pop in the fridge for 12-24 hours.

  Pro Tip: if you don't have tight fitting lid on your chicken dish and have lots of kids grabbing things out of your fridge, I recommend placing the pan with the chicken and buttermilk on a rimmed baking sheet to catch any spills or accidents.!
• Don't marinate your breasts longer than 24 hours or it has a tendency to become over saturated and mushy.

Grilling Buttermilk Chicken Breasts

• Set your grill up for direct and indirect grilling. If you have a charcoal grill this means that you will pile all your hot coals on one side of the kettle.
• Remove the chicken from the buttermilk and place on a paper towel lined baking sheet.

  Let some of the buttermilk drain from the chicken. Give it a pat with some extra paper towels to absorb any excess buttermilk. However, it is ok if there is still some milk left on the chicken.

  See photo for reference.
  
• Leave your chicken at room temp while your grill heats up!
• Once your grill is hot and ready place the chicken breast over the coals/heat for direct heat grilling, about 4 minutes on the first side.
• Once the chicken will easily release from the grill flip it to the second side. Grill for another 4 minutes.
• Now move the chicken to the indirect grilling side.

  Check the temp, if it has not reached 160° internal temp then pop the lid on the grill and cook over indirect heat until the chicken reaches an internal temp of 160°-165°.

  This could be anywhere from 1 minute to 5 minutes depending how large your chicken breasts are.
• Remove your fully cooked chicken from the grill and let it sit for 5 minutes before cutting or serving.

  I do not like to tent with foil, this will prolong the carryover cooking and possibly over cook your chicken.

Serving

• This Buttermilk Grilled Chicken is excellent with the dipping sauce above, on a sandwich or on top of a Caesar Salad!