Buttermilk Herb Dump Chicken
1 cup buttermilk
1 Tablespoon Dijon mustard
1 Tablespoon Honey
1 Tablespoon rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 teaspoon salt
8 chicken breasts
Divide chicken breasts into two one-gallon freezer food storage bags. Mix up the buttermilk, mustard, honey, and seasonings in a separate bowl. Pour an equal amount of buttermilk mixture over the chicken in each bag. Lay flat and freeze.
To serve: Thaw completely in the refrigerator overnight. Toss out the marinade and grill the chicken or bake at 375 degrees F for 35-40 minutes.
Yummy!
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