6 boneless, skinless chicken breasts
3/4 cup buttermilk
1/3 cup plain yogurt
1/4 cup honey
3 tablespoons coarse ground Dijon-style mustard
2 tablespoons fresh basil, chopped (or 2 teaspoons dried leaves)
1/2 teaspoon salt
1/8 teaspoon pepper
Remove visible fat, skin, and bone from chicken. Place chicken pieces between two pieces of wax paper and pound to slightly flatten. Place pieces in a large, food grade plastic bag.
Combine buttermilk, yogurt, honey, mustard, chopped basil, salt and pepper in a small bowl and mix well. Set aside and refrigerate 1/4 cup of marinade for later use. Pour remaining marinade over chicken. Close bag securely and refrigerate several hours to overnight.
Drain marinade from chicken and discard marinade. Place meat on grill over medium hot coals. Grill covered for 8-10 minutes, turning frequently and brushing with reserved marinade until juices run clear when meat is pricked with a fork (min of 1650 F internal temperature). Serve hot.
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