SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE
Steps:
- For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
- Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
- For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
- Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
- Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
GRILLED BUTTERMILK CHICKEN
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
JO MAMA'S HOT AND SPICY GRILLED CHICKEN
The sauce for this chicken has such an explosion of flavors--you'll want to lick the plate when you are done. It's sweet, sour, spicy and savory--and it has a bit of a kick. You will end up with nearly 3 cups of sauce, but trust me--you will want all of it.
Provided by SharleneW
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
- If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.
Nutrition Facts : Calories 390.7, Fat 23, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1120.7, Carbohydrate 6.9, Fiber 0.7, Sugar 5, Protein 36.9
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
SPICY BUTTERMILK GRILLED CHICKEN
This buttermilk chicken recipe is so juicy and tender! I like to dip it in a spicy mayonnaise recipe that's made with sriracha!
Provided by Karly Campbell
Categories Main Course
Time 4h15m
Number Of Ingredients 4
Steps:
- Place the buttermilk, sriracha, and black pepper in a large shallow dish. Stir to combine.
- Add the chicken and flip to coat.
- Cover and refrigerate for at least 30 minutes, preferably 4 hours.
- Heat a grill to medium heat and cook the chicken for 4-5 minutes per side or until cooked through.
- Serve immediately with a mixture of sriracha and mayo, if desired.
Nutrition Facts : Calories 39 kcal, Carbohydrate 3 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 234 mg, Sugar 3 g, ServingSize 1 serving
SPICY BUTTERMILK FRIED CHICKEN
A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
- Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
- Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.
SPICY BUTTERMILK GRILLED CHICKEN
The buttermilk is such a nice addition to marinades. It is a good way of tenderizing the meat and adds flavor.
Provided by Shirl J 831
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SPICY BUTTERMILK BAKED CHICKEN TENDERLOINS
A quick buttermilk and spicy hot sauce marinade for juicy chicken tenders that are essentially carb and fat free!
Provided by Mason Woodruff
Categories Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
- Preheat oven to 400F.
- Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
- Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
- Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.
Nutrition Facts : Calories 81 calories, Carbohydrate 1.1 grams carbohydrates, Fat 0.8 grams fat, Protein 16.3 grams protein, ServingSize 1 Tender
SPICY GARLIC GRILLED CHICKEN
A spicy garlic chicken marinade made with everyday ingredients that produces super FLAVORFUL, juicy chicken!! Bonus: this is an EASY recipe!
Provided by Averie Sunshine
Categories Chicken
Time 42m
Number Of Ingredients 12
Steps:
- Add all ingredients except the chicken to a medium bowl and whisk to combine. *
- Transfer the marinade mixture to a large ziptop plastic bag, add the chicken, seal, and squish contents around to evenly coat the chicken.
- Place bag in the fridge to marinate for at least 30 minutes, or up to 24 hours.
- Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
- Optionally garnish with fresh herbs and serve with reserved marinade, if desired.
Nutrition Facts : Calories 509 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 591 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
SPICY BUTTERMILK BAKED CHICKEN
This buttermilk baked chicken is not breaded - yum!
Provided by Rogerson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Pour chicken and marinade into the prepared baking dish.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
Categories Salad Chicken Leafy Green Fourth of July Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make seasoning:
- Mix all ingredients in small bowl to blend.
- Make salad dressing:
- Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
- Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
- Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
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- Heat gas or charcoal grill. Remove chicken from bag, and pat dry with paper towels; discard buttermilk. Brush chicken with melted butter; sprinkle with salt and pepper.
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- Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight.
- Preheat outdoor grill for direct grilling over medium heat, as well as an indirect grilling area on the grill, if possible. Remove chicken from marinade, shaking off excess marinade; discard marinade.
- Lightly oil grill grates. Transfer chicken to grill over direct heat and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. If chicken starts to flare up over direct heat, move to indirect heat area of the grill and continue cooking until cooked through.
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- Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
- Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
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- Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
- Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
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