Grilled Chicken With Buttermilk Marinade Food

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

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 CHICKEN

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.

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:

• Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
• Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
• Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 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.

SPICY BUTTERMILK GRILLED CHICKEN

Steps:

• In a ziplock bag, combine buttermilk, hot pepper sauce, paprika, and salt.
• Add chicken, turn once to coat.
• Seal bag, get out as much air as possible.
• Refrigerate chicken 1 hour, turn once.
• Prepare grill.
• Remove chicken from bag; discard marinade.
• Place chicken on medium heated grill, grill, turning occasionally, till juices run clear when thickest part of the chicken is pierced with the tip of a knife.

BUTTERMILK GRILLED CHICKEN

Steps:

• Mix together marinade.
• Add chicken coating well.
• Cover and marinate in refrigerator for 4-24 hours.
• Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).

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.