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Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness (brining), this chicken is brined in a mixture of buttermilk, shallot, and spices. The chicken can soak in the brine a day ahead.

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness, this grilled chicken recipe is brined in a mixture of buttermilk, shallots, and spices.

Yield: 6 servings



•  1 quart buttermilk

•  1/2 cup chopped shallots

•  2 tablespoons chopped garlic

•  2 tablespoons kosher salt

•  2 tablespoons sugar

•  1 tablespoon ground cumin

•  1 teaspoon pepper

•  6 chicken thighs (about 2 1/2 lb. total)

•  6 chicken drumsticks (about 1 3/4 lb. total)



1.  In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2.  Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3.  Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4.  Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.



Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.





Source: MyRecipes


Marinate the chicken overnight in buttermilk, garlic, and paprika to keep the meat juicy and delicious. Reclaimed Wood Salt and Pepper Shakers by Bambeco Make-ahead tip: Marinate the chicken in the refrigerator up to a day in advance. Recipe by Kate Merker: June, 2010 from the Real Simple



•  1 1/2 cup(s) buttermilk

•  8 clove(s) garlic, chopped

•  1 tablespoon(s) paprika

•  Kosher salt and black pepper

•  6 pound(s) bone-in chicken pieces



1.  In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.

2.  Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.

3.  Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.


June 2012


Source: Cooking Light