Submitted by: Lucy Baker
Prep Time: 20 Minutes
Cook Time: 20 Minutes
This is a Anne Lindsay Light Kitchen 1994 recipe adapted to BD
In a large bowl, combine Kefir milk (in lieu of buttermilk in original recipe), mustard, garlic, oregano, basil, thyme, rosemary, salt and pepper. Add chicken, turning pieces to coat. Cover and refrigerate for 3 hours (or up to 24 hrs), turning chicken occasionally.
Place chicken on greased (coconut oil) grill over medium heat; grill, turning occasionally, until juices run clear when chicken is pierced or use a food thermometer to ensure chicken reaches 165F.
It's best to use organic Kefir milk and herbs of course.
*Each ounce of this will count as one protein serving.