Grilled Buttermilk Ranch Marinated Chicken Breast Food

RANCH GRILLED CHICKEN

Steps:

• Pound chicken breasts out to a uniform 1/2 inch thickness.
• Combine dry Ranch mix with fresh garlic, lemon juice, water and vegetable oil in a large plastic bag. Chill and marinate for 10-30 minutes.
• Before heating of the grill, allow to sit at room temperature for 10 minutes.
• Heat grill to medium-high heat. Spray with grill approved cooking spray and place chicken directly over heat. Cook for 5-7 minutes on each side, or until done. Since the sizes of chicken varies greatly, so will the cooking times.
• Remove and allow to rest for 5 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

BUTTERMILK RANCH CHICKEN KABOBS

Steps:

• Trim and cut two skinless boneless chicken breasts into 1-inch chunks.
• Marinade: 2 tablespoons olive oil, 1/4 cup buttermilk, 2 teaspoons powdered ranch dressing mix, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon juice, 1/4 teaspoon vinegar, 1/4 teaspoon thyme or rosemary. You can substitute liquid buttermilk ranch dressing for the buttermilk and ranch powder.
• Cover the chicken with marinade and refrigerate for 30 minutes minimum but a few hours is better. If doing a larger amount of chicken, use a gallon size zip-lock bag. For smaller amounts, a bowl will do.
• Preheat grill. You want to get the surface temperature to 450° or so-medium-high on most grills. On my grill that is medium, but mine is super hot. Clean and oil the grill, also.
• Thread the chicken onto skewers and discard the marinade. I used metal skewers. If using wood, you should soak them in water for 15-30 minutes or they will catch on fire.
• Place over direct heat and turn every 5 minutes until an internal temperature of 165°. 15-20 minutes dependent on the grill and chicken size.

GRILLED CHICKEN WITH BUTTERMILK MARINADE

Steps:

• Pound chicken breast till it is of uniform thickness. If it is too large, then cut horizontally to two fillets.
• In a ziplock bag or a bowl, add all the ingredients including chicken. Check the seasoning.
• Marinate in the refrigerator for at least 1 hour up to 24 hours.
• Remove Marinated chicken at least 1 hour before cooking and let it come to room temperature. (Letting the chicken to come to room temperature is important).
• Heat the grill pan or the outdoor grill to medium-high heat. Grease the grill lightly.
• Cook each fillet 3-4 minutes on each side. Bast with melted butter in between. The internal temperature reaches 165 F.
• Cover and let it rest for 5 minutes before serving.

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.

GRILLED CHICKEN BREASTS WITH BUTTERMILK MARINADE

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.

GRILLED BUTTERMILK CHICKEN

Steps:

• Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.

BUTTERMILK SOUTHWESTERN GRILLED CHICKEN

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 FRIED CHICKEN

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

RANCH-MARINATED CHICKEN BREASTS

Steps:

• Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight., Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.

SPICY GRILLED BUTTERMILK CHICKEN

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.