Marinade

2 cups buttermilk

1/4 tsp salt

1/4 tsp pepper

pinch cayenne pepper

6 boneless, skinless chicken breasts (about 2.25 lbs total)

Sauce

1/4 cup light mayonnaise

1/4 cup honey

1/4 cup Dijon mustard

1/4 tsp thyme.

1. Marinade: Mix buttermilk, salt, and peppers in ziploc bag. Add breasts. Marinate at least 2 hours or overnight.
2. Remove chicken from bag and pat dry on paper towels. Grill about 4 minutes each side on low, oiling racks well first with cooking spray or oil.
3. Sauce: Whisk all ingredients together until smooth.
4. 4. Place chicken on plate; brush with half the honey mustard sauce. Return to grill 1-2 minutes per side. Serve warm with remaining sauce on the side.