Grilled Buttermilk Chicken
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Ingredients
- 1 quart buttermilk
- 1/2 c. chopped shallots
- 2 T. chopped garlic
- 2 T. kosher salt
- 2 T. sugar
- 1 T. ground cumin
- 1 t. pepper
- 6 chicken thighs (about 2 1/2 lb. total)
- 6 chicken drumsticks (about 1 3/4 lb. total)
Instructions
- 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.
Notes
PREP AND COOK TIME: About 30 minutes, plus at least 4 hours to chill MAKES: 6 servings NOTES: 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. Per serving: 402 cal., 51% (207 cal.) from fat; 43 g protein; 23 g fat (6.4 g sat.); 4 g carbo (0.1 g fiber); 670 mg sodium; 149 mg chol
- 1 quart buttermilk
- 1/2 c. chopped shallots
- 2 T. chopped garlic
- 2 T. kosher salt
- 2 T. sugar
- 1 T. ground cumin
- 1 t. pepper
- 6 chicken thighs (about 2 1/2 lb. total)
- 6 chicken drumsticks (about 1 3/4 lb. total)
Recipe Notes
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