Serves 4-6.
Ingredients
1/2 cup buttermilk
1 tsp Dijon mustard
1 tsp minced garlic (1-2 cloves)
2 Tbsp roughly chopped fresh flat-leaf parsley
1 Tbsp roughly chopped fresh basil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
4 large, or 6 small, boneless, skinless chicken breasts (or thighs)
Oil or nonstick spray for the grill
Directions
In a blender, combine first 7 ingredients to make the marinade, and pour over chicken in a large mixing bowl. Marinate in the refrigerator at least 1 hour, but not more than 2 hours.
When you're ready to cook, heat the grill, and brush with oil. Remove the chicken from the marinade, and discard the marinade.
Grill the chicken for 4 minutes on each side. Or, line a rimmed sheet pan with aluminum foil, and cook the chicken under the broiler.
Let the chicken sit for 5 minutes, then slice and arrange on a platter. Serve hot, at room temperature, or cold.