1 1/2 cups buttermilk
4 fresh thyme sprigs
4 cloves garlic, halved
1/2 teaspoon salt
12 chicken breast halves, boneless and skinless
1 In a shallow dish, place the buttermilk, the thyme, the garlic, and the salt.
2 Add the chicken to the buttermilk mixture and turn to coat.
3 Refrigerate the chicken for at least 8 hours and up to overnight, turning occasionally.
4 Preheat the grill to medium heat.
5 Drain the chicken and discard the marinade.
6 Grill the chicken until the internal temperature reaches 165 degrees F, about 5 to 7 minutes per side.
Time: 8 hours 20 minutes
Yield: 12 servings