Ingredients 

2 cups buttermilk

2 TBSP coconut sugar

1 shallot, finely chopped

4 cloves garlic, minced

1 tablespoons salt

2 teaspoons dried oregano

1 teaspoons dried thyme leaves

1 teaspoons dried rosemary

1/2 tablespoon Worcestershire sauce

1/2 teaspoon freshly ground pepper

1 – 2 pounds chicken breast or thighs

Directions

1 To prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.

2 To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.

3 To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.

4 Meanwhile, preheat a grill to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

5 Oil the grill rack. Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F. 

6 Enjoy!