Buttermilk Soaked Barbecued Chicken Recipe 55

BUTTERMILK BARBECUE CHICKEN

Steps:

• Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
• Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
• Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
• Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
• Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BUTTERMILK SOAKED BARBECUED CHICKEN RECIPE - (5/5)

Steps:

• 1. Combine the buttermilk, hot sauce in a large plastic zip top bag, add the chicken breasts, and turn to coat in the mixture. Place the bag in a large bowl and refrigerate, for at least 4 hours and up to 24 hours. 2. Heat the grill to medium heat. Remove the chicken from the buttermilk and pat dry with paper towels. Season the breasts on both sides with salt and pepper and place on the grill, skin side down and grill, without touching, until the skin is golden brown and crisp, about 7 minutes. Turn the chicken over and brush the top side liberally with some of the barbecue sauce, close the cover and continue grilling until the bottom is golden brown about 5 minutes. Brush the top with more of the barbecue sauce, turn over, close the cover of the grill and continue grilling until an instant read thermometer inserted into the center registers 155 degrees F, about 5 minutes longer. Remove from the grill, brush with more of the sauce, loosely tent with foil and let rest 5 minutes before serving. This will allow the internal temperature to increase to 160 degrees and the juices to redistribute.

BUTTERMILK GRILLED CHICKEN

Steps:

• Mix together marinade.
• Add chicken coating well.
• Cover and marinate in refrigerator for 4-24 hours.
• Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).

GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST

Steps:

• Wash and dry the chicken breasts and set aside.
• In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
• Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
• Preheat grill and when well heated, reduce to low.
• Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.