- 4 boneless, skinless chicken breast halves
- 2 cups Lucerne® Buttermilk
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons sugar
- 1/4 teaspoon fresh ground pepper
- Rinse chicken and pat dry. In a large bowl, whisk together buttermilk, salt, sugar, and pepper. Add chicken, stir to coat evenly, then cover and chill at least 4 hours or up to 24.
- Prepare barbecue grill and preheat for direct heat cooking (the charcoal or gas flame is directly under the food). For charcoal grill: before you put the grill over the hot coals, brush it with a medium coat of oil. For gas grill: when hot, brush grill with a medium coat of oil.
- Lift chicken from buttermilk; let excess drip back into bowl. Discard buttermilk.
- Lay chicken on oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand just above grill level for only 2 to 3 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook, turning once with tongs, until meat is no longer pink in center of thickest part (cut to test), 10 to 14 minutes total.
- Transfer chicken to a clean platter or plates and serve.