You would always find chicken breast in my freezer because it is just handy. Well-cooked grilled chicken can be used in many different ways. I usually make a rice bowl with diced Chicken breast, char-grilled veggies, some fresh salad, and rice/ any grain. Sometimes I also serve them as it is alongside a fresh salad for dinner. You can also meal prep and use it in various recipes. If you are planning outdoor grilling this summer, make sure you have this recipe bookmarked, because you will treat yourself to incredibly juicy and delicious chicken. Still, it is cold out there??? Make this grilled chicken in a grilled pan on the stovetop instead. The acidic nature of buttermilk works as a tenderizer by breaking down the protein. Soaking the chicken pieces in the buttermilk brine that is seasoned, also ensures the meat gets well-seasoned from the inside out. Other herbs and spices give the required flavor. Brown sugar also helps to tenderize the meat and gives a nice caramelization while grilling. If you are one of those who believe chicken breast always tastes bland and chewy, no matter how you cook, this buttermilk marinade will change your mind. These are the few tips that would ensure your Grilled Chicken Breast is tender and juicy. If you are outdoors grilling this summer, then make a delicious corn pasta salad or Greek tortellini pasta salad for a delicious pairing. I most often serve grilled chicken alongside mushroom pasta , One pot Lemon Pasta or sometimes with Herbed Garlic Butter Rice.
