Super Juicy Grilled Buttermilk Chicken (2024)

Once you eat this Grilled Buttermilk Chicken you will never go back to just plain old grilled chicken again. Promise! The buttermilk marinade makes the chicken impossibly tender and juicy. You will NEVER suffer a dry grilled chicken breast again with this recipe at your side.

This grilled chicken would be amazing with Fettuccine Alfredo, on top of a Caesar Salad, mixed into a tortellini pasta salad, or in this recipe! But my absolute favorite is on top of this Basil Pesto Pasta!

Why Use A Buttermilk Marinade?

This is where the magic happens! Modern buttermilk is made by adding lactic acid to a low-fat milk. That lactic acid is what does it’s trick on your chicken.

Unlike lemon or vinegar, the lactic acid in buttermilk is a much milder form of acid that tenderizes your chicken perfectly. It keeps it juicy and tender while it grills.

Do You Rinse The Buttermilk Before Grilling?

Definitely do not rinse your chicken under running water. This is actually a kitchen practice that is never recommended because of cross-contamination risks.

Instead, I recommend that when you pull your chicken out of the marinade you lay it on some paper towels in a rimmed baking sheet, then lightly pat the top of the breasts with additional paper towels.

It does not need to be completely dry of buttermilk, but you also don’t want it still soaked in buttermilk. See photo for above visual reference.

Ingredients

You only need 4 ingredients to make Grilled Buttermilk Chicken.

Boneless Skinless Chicken Breast- Great grilled chicken starts by buying the best quality chicken you can. I recommend buying a chicken breast says on the packaging that has been air chilled, like Smart Chicken.

Buttermilk – Yes, there are hacks out there to make your own buttermilk. Which I think are great when you are in a baking pinch.

However, for Buttermilk Marinated Chicken I definitely recommend that you purchase true Buttermilk. Store bought buttermilk is made by adding lactic acid, which is a great tenderizer for your chicken. Most homemade buttermilk hacks are made with lemon or vinegar, which is not what you want in this recipe.

Kosher Salt- You want to use a kosher salt in this recipe, do not use iodized table salt. Kosher salt has a milder/softer saltiness than table salt.

Buttermilk Marinade Step by Step

1. Salt the chicken.

Grab a pan or dish that will fit all your chicken breast in one layer, some overlapping is ok, but don’t pile the chicken on top of each other.

Generously salt the chicken on all sides.



2. Add the garlic.

Crush your garlic cloves so that the insides are exposed. This will flavor the buttermilk and in turn your chicken. Do not chop or mince your garlic. Those pieces would stick to your chicken and then burn on the grill – that’s no good!



3. Add the buttermilk.

Now pour the buttermilk around the chicken. Do not pour it right over the chicken or all the salt will wash off.

Shimmy the chicken around so the buttermilk surrounds all the pieces.



4. Marinate.

Now cover the pan and pop it in the fridge to marinate for 12-24 hours.

Pro Tip: if you have lots of kids getting in and out of your fridge I recommend placing the buttermilk/chicken pan on a rimmed baking sheet to catch any spills.

Grilling Your Buttermilk Marinated Chicken

It’s time to grill!

1. Prep chicken.

Remove your chicken from the fridge. Line a rimmed baking sheet with paper towels.

Lay your chicken on the paper towels and then take a few extra and dab the top of the chicken. It is not necessary to remove all the buttermilk, you just don’t want it soaking in the milk before it goes on the grill.

Leave the chicken out at room temp while your grill heats.

2. Prep the grill.

Set your grill up for direct and indirect grilling. If you use a charcoal grill that means you will leave one side of the kettle empty and pile the hot coals on the other side.

3. Grill the chicken.

Start your chicken over the direct side. Grill for about 4 minutes.

Flip the chicken (as long as it easily releases from the grill, if not, wait another minute). Cook for another 4 minutes over direct heat.



Now move to the indirect side of the grill. Check the internal temp. If the chicken is not at 160-165 degrees pop the lid on the grill and let it cook over indirect heat until it reaches 160-165 degrees. This could be anywhere from 1 minute to 5 minutes depending on how thick and big your chicken breasts are.

4. Remove from the grill.

Once they are cooked through remove your chicken breasts from the grill and let them rest for 5 minutes. I do not like to tent my chicken with foil because it can prolong the carry-over cooking and end up overcooking your chicken.

Dipping Sauce

Grilled Chicken is great with a dipping sauce! This Horseradish Cream Sauce is a great creamy sauce with a little kick of heat from the horseradish. This is also a great schmear for chicken sandwiches.

Some other great dips for grilled chicken are:

• Fresh Pesto
• Cajun Aioli
• Sambal Aioli
• Honey Mustard
• Homemade BBQ Sauce

Side Dish Recipes

Here are some great side dishes to make this Buttermilk Grilled Chicken into a meal:

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Did you make this recipe?

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