Buttermilk And Herb Marinated Chicken Food

BUTTERMILK AND HERB MARINATED CHICKEN

Steps:

• In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
• Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

BUTTERMILK HERB MARINADE

Steps:

• In a medium bowl whisk together all the ingredients.
• Marinate chicken or pork for 1 to 4 hours and discard marinade.
• Cook as desired.

GARLIC AND HERB MARINATED BUTTERMILK CHICKEN

Steps:

• Pour the buttermilk marinade ingredients into a large sealing plastic bag.
• Add in the chicken, seal the bag and then swirl around to coat the chicken completely.
• Place into the refrigerate for at least 4 hours, making sure to turn the bag over once in a while. If you can, marinating overnight is the best.
• When you are ready to cook the chicken, preheat your oven to 375 °F.
• Remove the chicken from the marinade and place onto a baking sheet lined with a rack. Place the pieces 1-2 inches apart, leaving space between.
• Bake in the oven for 30-35 minutes or until the meat reaches an internal temperature of 185 °F.
• Remove and serve.

BUTTERMILK HERB FRIED CHICKEN

Steps:

• Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
• Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
• Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
• TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
• TIP: Reduce heat if chicken browns too quickly.

SMOKED BUTTERMILK HERB CHICKEN BREASTS

Steps:

• Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
• Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
• Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
• Allow the breasts to rest for 5 minutes, then slice and enjoy!

BUTTERMILK HERB CHICKEN BREASTS

Steps:

• Mix together the first 9 ingredients. Place chicken breasts in freezer bag. Pour marinade over chicken and freeze.
• On serving day thaw chicken in refrigerator, discard marinade. Grill until chicken is cooked through.

HERB AND BUTTERMILK MARINADE

Steps:

• Combine ingredients and marinate.

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.