Reviving an old favorite

I used to make this Buttermilk Grilled Chicken all the time. The recipe somehow fell off my radar, and I hadn't thought about it for at least a couple of years. Then, while I was cleaning out a closet, I found it--and a bunch of other old favorites--crammed into a box. An overnight soak in a spice and aromatic laden buttermilk bath leaves the chicken tender and moist. It takes only a few minutes on a grill to finish this off. The buttermilk marinade includes ginger, cayenne pepper, garlic, and several other flavorful additions. None of them dominates the chicken, but they all marry into a flavorful final product. Sorry; I have no pictures. I got home really late, and eating was more of a priority than photographing tonight.

I urge you to put this recipe in your to-try pile, though. A few minutes of marinade assembly the night before leaves you with a company worthy dish. I hear a rumor that it's good with pork chops, too, but I haven't tried it yet.

Buttermilk Grilled Chicken

Copyright belongs to someone, but I have no idea who! This was unattributed in a box I found while organizing my office.

1 1/2 cups buttermilk
4 teaspoons grated fresh ginger
4 teaspoons minced garlic
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon ground red pepper
8 boneless, skinless chicken breast halves

Combine marinade ingredients in zip-top plastic bag. Add chicken, marinate overnight. Grill.