Pesto Buttermilk Chicken

This was very delicious.  I'm not crazy over buttermilk but as a marinade, I can handle it.  The chicken was very moist.


Ingredients:

1 C buttermilk or 1 c 2% milk + 1 Tbsp lemon juice
1/3 c mayonnaise
1/3 c grated Parmesan cheese
2 Tbsp Dried Tomato & Garlic Pesto mix
1 tsp Kosher or sea salt
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts, seasoned with salt and pepper

Instructions:

1.  In a gallon freezer bag, combine first 5 ingredients.  Add seasoned chicken thighs; seal well.  Refrigerate 2 hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.  Serve with Creamy Pesto Pasta.

Make Ahead  & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.