Moist, grilled chicken has never been easier! Skip the brine, and opt for buttermilk chicken instead.
4 boneless skinless chicken breasts (about 1 1/2 lb)
1 cup buttermilk
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon honey
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh basil leaves
1 lemon, cut into wedges
In large resealable food-storage plastic bag, mix chicken breasts and buttermilk. Seal, removing as much air as possible. Place bag in large bowl; refrigerate at least 2 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove chicken from bag, and pat dry with paper towels; discard buttermilk. Brush chicken with melted butter; sprinkle with salt and pepper.
Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Drizzle chicken with honey; top with parsley and basil. Serve with lemon wedges