• 1 1/2 cups buttermilk
• 4 fresh thyme sprigs
• 4 garlic cloves, halved
• 1/2 teaspoon salt
• 12 boneless skinless chicken breast halves (about 4.5 lbs.)

Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish.  Add chicken and turn to coat.  Refrigerate for 8 hours or overnight, turning occasionally.

Drain chicken, discarding the marinade.  Grill, covered, or over medium heat until a thermometer inserted in chicken reads 165 degrees, 5-7 minutes per side.

YIELD:  12 servings