Buttermilk Soaked Barbecued Chicken Recipe 55 Food

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BUTTERMILK BARBECUE CHICKEN



Buttermilk Barbecue Chicken image

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 7h5m

Yield 6

Number Of Ingredients 11

2 cups buttermilk
¼ cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons kosher salt
1 (3 pound) whole 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).

Nutrition Facts : Calories 322.5 calories, Carbohydrate 15.4 g, Cholesterol 116.9 mg, Fat 10.5 g, Fiber 1 g, Protein 40.2 g, SaturatedFat 3.1 g, Sodium 2120.2 mg, Sugar 13 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

BUTTERMILK SOAKED BARBECUED CHICKEN RECIPE - (5/5)



Buttermilk Soaked Barbecued Chicken Recipe - (5/5) image

Provided by á-4664

Number Of Ingredients 5

2 cups buttermilk
2 teaspoons hot sauce
4 bone-in, skin-on, chicken breasts, about 8-ounces each
Kosher salt and freshly ground black pepper
1 9.7 ounce jar Bobby Flay Mesa Grill BBQ Sauce (www.bobbyflay.com) or your favorite homemade or store-bought BBQ Sauce

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.

GRILLED CHICKEN BREASTS WITH BUTTERMILK MARINADE



Grilled Chicken Breasts with Buttermilk Marinade image

A tangy buttermilk marinade infuses loads of flavor into these healthy chicken breasts. This delicious main dish comes together fast-less than 45 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 3

4 boneless, skinless chicken breasts, about 6 ounces each
Buttermilk Marinade
Salt and pepper

Steps:

  • Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature-or up to overnight in the refrigerator-turning occasionally. (Bring to room temperature before grilling.)
  • Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.

Nutrition Facts : Calories 200 g, Fat 2 g, Protein 40 g

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

I am so much the cooking show food addict on Saturday afternoon. This is a great recipe that my chicken eating family loves. This comes from the PBS show Everyday Food, which features super simple recipes.

Provided by Kitsmomma

Categories     High Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce
1 pinch salt
1 pinch pepper
3/4 cup parmesan cheese, grated (2 1/2 ounces)
1 teaspoon dried thyme
4 lbs chicken parts, rinsed and patted dry (preferably legs, thighs, and wings)

Steps:

  • Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  • In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  • Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
  • Bake until chicken is golden brown, about 35 minutes.
  • Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Nutrition Facts : Calories 1196.7, Fat 62, SaturatedFat 19.1, Cholesterol 371.4, Sodium 1089.9, Carbohydrate 29.3, Fiber 1.3, Sugar 5.3, Protein 122.4

GRILLED BUTTERMILK CHICKEN



Grilled Buttermilk Chicken image

A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time P1D

Number Of Ingredients 6

4 cups buttermilk
15 garlic cloves
1 cup fresh rosemary or thyme
Coarse salt and freshly ground pepper
3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
Safflower oil, for brushing

Steps:

  • Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
  • Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
  • Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.

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