INGREDIENTS
1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Vegetable oil, for grates
DIRECTIONS
1.In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2.Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
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