Coconut Buttermilk Southwestern Grilled Chicken Recipes

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SPICY GRILLED BUTTERMILK CHICKEN



Spicy Grilled Buttermilk Chicken image

Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 8

2 cups buttermilk
¼ cup chopped cilantro
1 lime, juiced
2 cloves garlic, minced
1 ½ teaspoons chipotle chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 (8 ounce) boneless, skinless chicken breasts

Steps:

  • Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
  • Prepare an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g

BUTTERMILK SOUTHWESTERN GRILLED CHICKEN



Buttermilk Southwestern Grilled Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups buttermilk
1 lime, zested and juiced
3 cloves garlic, chopped
2 tablespoons ancho chili powder (or any pure chili powder)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
Hot sauce, to taste (recommended: Tabasco)
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
Canola oil

Steps:

  • Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
  • Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
  • Cook's Note:
  • This recipe also includes the method for fish.
  • Boneless chicken breasts: about 9 minutes total
  • Chicken thighs/legs: about 20 minutes total
  • Bone-in chicken breasts: about 15 minutes total
  • White Fish: about 8 minutes total

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