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.
Grilled Buttermilk Chicken
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.
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- Calories: 518
- Protein: 70.5g
- Fat: 17.5g
- Saturated fat: 6.4g
- Carbohydrate: 16g
- Fiber: 0.5g
- Sodium: 396mg
- Cholesterol: 282mg
- 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.
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