CALIFORNIA BUTTERMILK-AND-HERB MARINATED CHICKEN

A recipe that we first encountered at a welcome party in Lethbridge. The hostess found it in Chatelaine, July 2000, p. 128. Its most distinct feature is without doubt the ease with which you can create a most subtle and intriguing flavor and an extremely tender meat. Perfect for the BBQ season!

• preparation time: 5 minutes (!!!)
• marinating time: 8 hours
• grilling time: 15 minutes

For six servings you need:

• 1 cup buttermilk
• juice of 1 large lemon and the finely grated peel
• 2 tablespoons honey
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• six medium-size skinless, boneless chicken breasts

Stir buttermilk with lemon, honey, herbs, and spices in a large bowl. Add chicken, turning to coat evenly. Press a piece of clear wrap onto surface. Place chicken in the fridge for at least 8 hours or overnight. Turn chicken partway through this time.

Some tips for American style bbq'ing: When ready to bbq, grease grill, preheat BBQ to medium. Remove chicken from marinade and place it on the grill. Grill with lid closed, turning occasionally until golden and chicken feels springy and juices run clear, from 15 to 20 minutes.

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