I just used the first four ingredients to marinate boneless chicken breasts (for about 3-4 hours) and then we grilled them outside. Very tasty and very easy. The chicken was moist and had a nice zip. I usually don't have buttermilk in the house and while looking for an ingredient for another recipe, I discovered "saco cultured buttermilk blend" in the baking aisle. It's a powder you reconstitute to make buttermilk as needed and it worked beautifully. Also, only has three ingredients--"sweet cream churned buttermilk, seet dairy whey and lactic acid."
Korean Buttermilk Chicken Kabobs
Gochujang is a Korean condiment with tons of bright, peppery flavor. It's made with chile peppers but is sweet enough for kids. Try it on grilled meat or stirred into mayonnaise for a sandwich. If you'd like, swap pieces of pork tenderloin or sirloin steak for the chicken.
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Total: 1 Minute
- 1 1/2 cups buttermilk
- 1 (10-oz.) bottle gochujang (Korean chili paste)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds skinned and boned chicken thighs, cut into 2-inch pieces
- 10 to 12 (10-inch) wooden or metal skewers
- 3 lemons
- Vegetable cooking spray
- 1/2 cup torn fresh cilantro leaves
- 1. Stir together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 1 to 3 hours.
- 2. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.) Cut each lemon into 8 wedges.
- 3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken and lemon wedges alternately onto skewers, leaving a 1/8-inch space between pieces.
- 4. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Transfer to a serving platter. Sprinkle with cilantro leaves.
- Note: We tested with Annie Chun's Korean Sweet & Spicy Go-Chu-Jang.
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