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To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 4 cloves garlic, 1 tablespoon salt, 1 tablespoon oregano, 1 1/2 teaspoons thyme, rosemary, Worcestershire sauce and 1/2 teaspoon pepper in a bowl. Stir until the sugar and salt dissolve.
To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
3.To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil all over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.
Meanwhile, preheat a grill to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
Oil the grill rack. Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 4 to 6 minutes per side. Remove to a clean cutting board and let rest 5 minutes before slicing.
To prepare salad: Whisk the remaining 4 tablespoons oil, vinegar, 1 teaspoon oregano (and/or thyme), 1 teaspoon garlic, Dijon, 1/4 teaspoon salt and pepper in a large bowl. Add greens and toss with the vinaigrette. Divide salad among 4 plates and top each with sliced chicken.