Buttermilk Herb Chicken .::. Day 5 {31Days}

This is some of the best chicken I have ever eaten. It is so tender and juicy and the flavor is outstanding. I adapted it from a recipe from Daily Dish Recipes. Nicole raved about it and it looked so delicious that I had to try it.

I knew right away though I would have to adapt the recipe because it calls for plain yogurt which is something I never have because none of us eat it. I also substituted parsley for the original thyme and added lemon pepper.

Another great thing about this recipe is it’s freezer friendly. Toss the marinade and chicken together in a freezer bag and freeze.

Buttermilk Herb Chicken

Ingredients:

1/4 Cup olive oil
1/4 Cup buttermilk
1/2 teaspoon lemon pepper
2 Tablespoons lemon juice
A few shakes of hot sauce
1-2 garlic cloves, minced (see note in freezing instructions)
2 Tablespoons dried onions
1/2 teaspoon dried rosemary
1 teaspoon dried parsley
4-6 chicken breasts

Directions:

In a non reactive bowl mix all ingredients except for chicken. Add the chicken and turn pieces to coat with marinade. Refrigerate for several hours.

Preheat oven to 375 degrees. Place chicken in a baking dish and cook for 30-35 minutes or until a thermometer reaches 165 degrees internal temperature.

To Freeze:

Place chicken in a labeled freezer bag, add the marinade and squeeze out extra air before sealing. Place in freezer. Thaw in fridge overnight and cook according to directions.

note: use 1/2 teaspoon garlic powder if vacuum sealing. do not vacuum seal fresh garlic

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