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Buttermilk Grilled Chicken
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A picture of Buttermilk Grilled Chicken.

Buttermilk Grilled Chicken

PaulN
PaulN @cook_6047903

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)
The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)

And: You can freeze the leftover marinade and re-use again.

PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)
The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)

And: You can freeze the leftover marinade and re-use again.

PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)

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Buttermilk Grilled Chicken

PaulN
PaulN @cook_6047903

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)
The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)

And: You can freeze the leftover marinade and re-use again.

PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)
The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)

And: You can freeze the leftover marinade and re-use again.

PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)

Read more
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Ingredients

  • 6 lbsbone-in chicken pieces
  • 3 cupsButtermilk
  • 4Table spoons garlic powder
  • 4Table spoons(non-spicy) Paprika
  • 2Table spoons smoked Paprika
  • 1/2Table spoon Cayenne or 2 table spoons Sriracha, optional, (adjust to your liking)
  • 1-2Table spoons kosher salt
  • 2Table spoons fresh ground black pepper
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Steps

  1. 1

    Mix all the ingredients in a bowl, make sure salt is dissolved.

  2. 2

    Place the chicken and all the ingredients in a large Ziploc bag and place in the fridge (see note above about marinating time)

  3. 3

    Take out the chicken from the bag and place on a rack so excess marinade is removed. (You can re-use the marinade by freezing it for later use)

  4. 4

    Heat the grill to medium-high and grill the chicken till they're done (internal chicken temperature should be 165 F / 74 C

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PaulN
PaulN @cook_6047903
on July 14, 2017 19:33
Wine and food enthusiast.If it's good, I'll eat it!
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Comments

Sandcastor
Sandcastor @SandCastor
May 18, 2019 21:13
This method is amazing. I’ve never used buttermilk on chicken before. I think I always will now. It makes for very tender chicken. Make sure to eat your chicken pieces over top your potatoes, so they catch the dripping.The recipe is, however, much too salty. I’ll use 1/2 the amount of salt next time.
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