Ingredients
½ cup buttermilk
¼ cup Buona Cucina Herbs de Provence Infused Oil
2 Tbs grainy Dijon mustard
1 Tbs lemon juice
4 boneless skinless chicken breasts
1 Tbs chopped fresh dill
Directions
In a small bowl, whisk together he buttermilk, olive oil, Dijon, and lemon juice. Let sit for 10 minutes to thicken.
Place the chicken in a large resealable plastic bag. Pour in the marinade and shake gently to coat the chicken well. Place the bag flat in the fridge for 1-4 hours.
Preheat a barbecue to 400F-450F
Remove the chicken from the marinade. Grill for 10 minutes per side, until cooked through and the internal temperature has reached 165F. Transfer to a serving plate and garnish with the fresh dill.
Recipe by Emily Lycopolus