Buttermilk Chicken Marinade

Two grilled chicken breasts on a white plate, one whole and one sliced, showcase visible grill marks and are garnished with chopped parsley. Marinated in Buttermilk Chicken Marinade, they're served with a sprig of fresh parsley for a flavorful finish.

5 from 4 votes

Use this Buttermilk Chicken Marinade for your next grilled or baked chicken. It leaves your chicken tender, flavorful and juicy.

Prep Time1 15

Cook Time12

Let Rest5

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.61, $1.90 per Servings

Ingredients

4 Boneless Skinless Chicken Breasts
1 ½ cups Buttermilk
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 Tablespoon Italian seasoning
1 Tablespoon Honey
2 Tablespoons Olive Oil
½ teaspoon Cayenne Pepper

Instructions

In a large mixing bowl, beat the softened cream cheese and peanut butter with a hand mixer until smooth and creamy.
Mix in the vanilla extract.
Add the powdered sugar and beat until fully combined and smooth.
Place the Butterfinger bars in a zip-top bag and crush them into small pieces with a rolling pin or meat mallet. Reserve some of the crushed Butterfinger pieces for topping.
Fold the remaining crushed Butterfinger pieces into the cream cheese mixture.
Gently fold in the thawed whipped topping until evenly combined. Do not overmix.
Spoon the filling into the graham cracker crust and spread it into an even layer.
Sprinkle the reserved crushed Butterfinger pieces over the top.
Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Video

Notes

The cook times will vary based on the size of the chicken. Make sure to use a meat thermometer to ensure that the chicken is cooked to the correct temperature.

Store any leftover chicken in an airtight container in the refrigerator for up to 4-5 days.

Nutrition