1/4 to 1/2 cup chipotle peppers in adobo sauce (Add according to how much heat you like.)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt

1 handful fresh cilantro, stems and leaves

Zest and juice of 1 large lime

Using your immersion blender, puree the buttermilk, chipotles in adobo sauce, ground cumin, coriander, salt, cilantro, lime zest and juice.

While the marinade sits for a few minutes, cut your chicken breasts in half.

You want to separate the thicker (top) part of the breasts from the thinner (and lower part) of the breasts so that you can leave the thicker pieces on the grill to keep cooking, but pull the thinner pieces as soon as they're done so they don't dry out.

Toss the chicken in the marinade, making sure every piece is coated, and cover with plastic wrap. (Push down on the wrap so that everything is submerged and nothing is left out in the air.)

After marinating at least 6 hours, and up to 24, cook on the grill. (While the grill is hot, go ahead and throw on some veggies! Bell peppers, onions, zucchini, eggplant, asparagus or mushrooms are all great grill friends.)

When everything is done, load the veggies onto a platter, slice the chicken and arrange it on top, adding fresh squeezed lime juice and a sprinkle of freshly chopped cilantro just before serving.

(Lisa McRee was a network anchor who developed a way of cooking called The Skinny that has helped her keep extra weight off for good. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)