This Grilled Herb-Buttermilk Chicken will be a fast favorite served from your grill!
Fresh herbs cling to the chicken and the Tomato-Basil Butter is the perfect touch of robust flavor to finish it before serving.
Grilled chicken is a classic favorite, and when marinated in buttermilk, it takes on a whole new level of tenderness and flavor. Buttermilk not only acts as a fantastic tenderizer, it also imparts a subtle tanginess to the chicken.
The intense heat of a grill can leave chicken breast rubbery and dry if it isn’t prepped with a marinade or brine and monitored closely for doneness. That’s where buttermilk and an instant-read thermometer come in.
Buttermilk has been a secret ingredient in the best fried chicken and superb biscuits for as long as I can remember. It brings the magic to grilled chicken with its acidity, tenderizing chicken by breaking down some of the proteins in the meat.
Grilled chicken is a standard make-ahead protein at our house, and this recipe is easy to double or triple.
As delicate as chicken breast meat can be during the cooking process, but once grilled it is remarkably resilient when frozen. Both the chicken and the compound butter freeze well and are suitable for numerous recipes.
I love having it on hand for quick dinners when time is tight, or I’m just tired of cooking.
You can even use the compound butter to make a quick sauce, like this Tomato-Basil Grilled Salmon.
TIP: An important step in prepping chicken breast for the grill is even thickness. Using a meat mallet, it should only take two or three whacks on the thicker end to create an even piece of meat that will cook evenly.
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3 Quick Tips for the Best Grilled Chicken Breasts
- Start with an even thickness – use a meat mallet to pound out the thicker end.
- Marinade in buttermilk – citrus marinade works for flavor but not as well for tenderness.
- Check doneness with an instant-read thermometer – the best way to safeguard over-cooking lean proteins.
TIPS & VARIATIONS
- Substitute cilantro for the basil
- Tomato Basil Compound Butter can be made well in advance and refrigerated until ready to use, for up to 2 weeks. This recipe will only require about half of the butter made. The remaining butter can be stored in the freezer for other uses, such as topping grilled or roasted meats, spreading it for bread (allow it to soften), or as a starter for pan sauces.
More Amazing Grilling Recipes
- Pancetta-Gruyere Burger with Grilled Vidalia Onions
Grilled Herb-Buttermilk Chicken with Tomato-Basil Butter
- 4 boneless , skinless chicken breasts
For the Herb-Buttermilk Marinade:
- 2/3 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic , minced
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
For the Tomato-Basil Compound Butter:
- 1/2 cup butter
- 2 tablespoons extra-virgin olive oil , plus more for grilling
- 6 ounces grape tomatoes
- 1/4 cup finely chopped fresh basil leaves
- Pinch Sea salt & freshly ground pepper
For the Chicken and Marinade:
- Place one chicken breast inside a food storage bag or under plastic wrap and pound the thicker part of the breast with the flat side of a meat mallet or large skillet to flatten. The chicken will cook evenly when it is an even thickness.
- Whisk together the marinade ingredients in a medium bowl and transfer to a large resealable plastic bag.
- Add the chicken, making sure the marinade surrounds each piece, seal the bag and refrigerate for 1 to 4 hours. Set the butter for the compound butter out on the counter to soften to room temp.
- When ready to grill, start with the tomatoes for the compound butter. Remove chicken from marinade and transfer to a platter while preparing the butter.
- Heat the grill to 400°F.
For the Compound Butter:
- Toss the tomatoes with 1 tablespoon of the oil to coat and place on skewers, or use a vegetable grill pan. If using a grill pan, place on the grill while preheating so it is hot when the tomatoes go on it.
- Grill the tomatoes until blistered and charred in places, about 8 minutes. Remove from grill and transfer to a cutting board. Sprinkle with salt and pepper and coarsely chop. Transfer to a mixing bowl and place in the refrigerator for 5-10 minutes to cool.
- Combine with the remaining 2 tablespoons of olive oil, basil, and softened butter until well mixed. Spoon compound butter onto a piece of wax paper in a long, narrow shape, about 2 inches wide by 9 inches long.
- Carefully fold the wax paper over the butter to create a somewhat rounded cylinder shape. Gently place the butter on a flat surface in the freezer while grilling the chicken. (The butter will harden enough to slice and top the chicken.)
To Grill the Chicken:
- Turn one side or one burner of the grill off to create an indirect heat zone (adjust the other burners to maintain the temperature around 400°F). Place the chicken on the indirect side and close the lid.
- Allow to cook for 4-6 minutes on each side, or until the internal temperature of the chicken is at least 130°F. Move the chicken to directly over the heat to create grill marks and finish cooking, about 2 more minutes per side.
- Remove from grill when the internal temperature of the thickest part is between 153-155°F and tent loosely with foil to rest for 5 minutes.
- Remove the tomato-basil butter from the freezer (or from the fridge if it was made in advance). Slice into approximate 1 tablespoon-sized pieces and place one on top of each piece of chicken while the chicken is tented and resting;
- butter should melt over the chicken. If the butter is still not melted when the chicken is done resting, place in a warm oven for a couple of minutes until ready to serve.
- Substitute cilantro for the basil
- Tomato Basil Compound Butter can be made well in advance and refrigerated until ready to use, for up to 2 weeks. This recipe will only require about half of the butter made, the remaining butter can be stored in the freezer for other uses such as topping grilled or roasted meats, spread for breads (allow to soften), or a starter for pan sauces.