What is your secret.
I dump milk in a ziploc bag (doesn’t take a lo just enough to soak chicken) add whatever seasoning suits my mood. My fav is Nashville hot w/dill and add some pickle juice. But you can go Italian, Mexican, Oriental etc. You do not taste/notice the milk after cooking. It adds the needed flavor from your choice of seasoning and moisture to balance out the grill cooking.Seasoned milk? Care to elaborate?