Buttermilk Grilled Chicken. Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Saturated, seasoned buttermilk makes this chicken juicy and moist.
Because it has a fair amount of acidity and lots of body, the buttermilk coats the chicken in both fat and flavor and acts as a carrier for lots of garlic and a little paprika.
Fortunately, the same buttermilk mixture - flavored with shallots, garlic, jalapeno, paprika, cayenne and Dijon mustard - makes for incredibly tender and moist grilled.
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat.
You can have Buttermilk Grilled Chicken using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Buttermilk Grilled Chicken
- You need 6 lbs of bone-in chicken pieces.
- Prepare 3 cups of Buttermilk.
- You need 4 of Table spoons garlic powder.
- You need 4 of Table spoons(non-spicy) Paprika.
- It's 2 of Table spoons smoked Paprika.
- You need 1/2 of Table spoon Cayenne or 2 table spoons Sriracha, optional, (adjust to your liking).
- Prepare 1-2 of Table spoons kosher salt.
- Prepare 2 of Table spoons fresh ground black pepper.
The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals). Chicken Breast is marinated in Buttermilk, garlic, herb, spice marinade and grilled to perfection. This Easy Grilled Chicken Breast With Buttermilk Marinade is super moist and Juicy. Best for a quick weeknight dinner or for summer barbeques.
Buttermilk Grilled Chicken step by step
- Mix all the ingredients in a bowl, make sure salt is dissolved..
- Place the chicken and all the ingredients in a large Ziploc bag and place in the fridge (see note above about marinating time).
- Take out the chicken from the bag and place on a rack so excess marinade is removed. (You can re-use the marinade by freezing it for later use).
- Heat the grill to medium-high and grill the chicken till they're done (internal chicken temperature should be 165 F / 74 C.
In a casserole dish or a food-safe storage bag, combine buttermilk, salt, sugar, peppercorns, thyme, bay leaves, and garlic cloves. A tangy buttermilk marinade infuses loads of flavor into these healthy chicken breasts. Remove the chicken from the buttermilk brine and allow excess liquid to drip off. Sprinkle ΒΌ of the remaining seasoning blend over the chicken, coating evenly. When the grill is hot, arrange the chicken wings in an even layer over the grate.
