I love picnics and this chicken is the perfect picnic food. It is fantastic hot or cold. The buttermilk really makes the chicken nice and moist. I like to brine the chicken up to one day for best flavor. You can also grill up to one day before serving.
Grilled Buttermilk Chicken
1 quart buttermilk
½ cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons Kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon black pepper
6 chicken thighs
6 chicken legs
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin and pepper.
Rinse chicken and pat dry. Trim off excess fat. Submerge chicken in buttermilk brine. Cover and chill for at least 4 hours or up to 1 day. Lift chicken from brine and discard brine. Wipe excess buttermilk from chicken with paper towels.
Preheat grill to medium and place chicken on grill. Close lid. Cook, turning frequently until brown on both sides and no longer pink at the bone, 20 to 30 minutes.
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