Grilled Creamy Herbed Chicken

1/2 cup buttermilk

1/4 cup The Shoreline Vine Herbes de Provence Infused Olive Oil

2 tbsp grainy Dijon mustard

1 tbsp freshly squeezed lemon juice

4 boneless, skinless chicken breasts

1 tbsp fresh dill, chopped

In a small bowl whisk together: buttermilk, olive oil, Dijon mustard and lemon juice. Let sit for 10 minutes to thicken. Place chicken in a large resealable plastic bag. Pour in the marinade and shake gently until the chicken is fully coated. Place the bag flat in the fridge for 1-4 hours. Preheat the grill. Remove the chicken from the marinade. Grill for approximately 10 minutes per side, until fully cooked through and the internal temperature reaches 165 degrees F. Drizzle additional sauce over top if desired before taking off of the grill. Transfer to a serving plate and garnish with fresh chopped dill.

*Try Rosemary, Gremolata or Cilantro and Red Onion Infused Oils for different variations*