Buttermilk Grilled 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)
Buttermilk Grilled 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)
Cooking Instructions
- 1
Mix all the ingredients in a bowl, make sure salt is dissolved.
- 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
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
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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