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.
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)
How to Make It
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
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).
Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
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.
Very moist. Used 1/2 recipe for 3 large half chicken breasts (1.75 lbs). After marinating, drained and dredged beasts in flour/ground flax mixture. Browned in heated skillet and baked for 25-30 minutes at 350.
I halved the recipe for the brine and used 2lbs boneless skinless breasts. They were so tender and had a very nice flavor. Will definitely make again. Very good for summer cookouts. I marinated them for four hours but recommend doing them a little longer to get even more flavor.
I have made this several times most recently for Mother's Day luncheon. I always marinate over night and use good quality organic chicken. This recipe gets rave reviews and there are never leftovers. Good served warm or chilled for a picnic.
I used this recipe to marinate boneless, skinless chicken breasts for a Birthday party for my son. It was easy because I was able to trim the chicken and put into this, simple to make, marinade the night before the party. The day of the party all I had to do was put it on the grill. I received so many compliments on how juicy and tender the chicken was and it paired up well with all of the side dishes I had made. This is a great recipe and simple to make!
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