Buttermilk Marinade Grilled Chicken
This Buttermilk Chicken Marinade is the best way to make grilled chicken ultra tender and deliciously juicy! With just 10 minutes of hands-on preparation you can have the best buttermilk grilled chicken on your dinner table.
Equipment
- 1 4-Cup Glass Measure (for mixing the buttermilk marinade)
- 1 Large Resealable Storage Bag (for marinating the chicken)
- 1 Grill or Grill-pan
Ingredients
- 2 Cups Buttermilk
- 1 whole Lime - zest and juice
- 3 large cloves Garlic – peeled and chopped
- 2 TBS Light Brown Sugar
- 2 TBS Chili Powder
- 1 TBS Cumin
- 2 tsp Ground Coriander
- 2 tsp Smoked Paprika
- 5-10 dashes Hot Sauce (recommend: Tabasco or Sriracha)
- Kosher Salt & Ground Black Pepper - to taste
- 1 ½ - 2 Pounds Raw Chicken (SEE NOTES)
- Neutral Oil - for grilling (such as canola or vegetable oil)
- Optional Glaze: Honey + Chili Powder (SEE NOTES)
- Serving Suggestion: Corn Salsa & Lemon Wedges
Instructions
- Make the Marinade: To a 4-cup glass measure or medium bowl, add the buttermilk, lime juice, lime zest, garlic, sugar, chili powder, cumin, coriander, paprika, and hot sauce. Season with 1 tablespoon of kosher salt and a heaping ¼ tsp ground pepper. Whisk well to combine.
- Marinate Chicken: Place all the chicken inside a large resealable storage bag. Next, pour the marinade over the chicken. Then press out all the air, seal the bag, and transfer the chicken to the fridge. Let the chicken marinate in the buttermilk for at least 2 hours, preferably overnight.
- Preheat Grill: Preheat an outdoor grill or grill pan over medium heat and lightly oil the grates to prevent the chicken from sticking.
- Prep Chicken: Remove the chicken from the milk marinade, discarding the marinade shaking off any excess marinade from the chicken. Pat the chicken dry and then brush both sides with oil. Next, season the chicken lightly on both sides with salt and pepper.
- Grill Chicken: Place the chicken onto the hot grill over direct heat and grill, turning occasionally, for 16-20 minutes, or until the chicken reaches an internal temperature of 165-degrees on an instant read thermometer when inserted into the thickest part of the chicken, away from the bone. (Note: If the chicken starts to flare up on the grill, just remove it from the direct heat and place it over indirect heat.)
- Rest: Remove the chicken from the grill and place on a clean work surface. Let the chicken rest for at least 3-5 minutes.
- Serve Buttermilk Chicken: Transfer the buttermilk marinated and grilled chicken to a serving platter. Dollop corn salsa all over the chicken and serve with lemon wedges on the side. Enjoy!
Notes
- Chicken: You can use this recipe to cook chicken breasts as well. Please see the grill times below to use different cuts of chicken:
- Bone-in, Skin-on Chicken Thighs and Drumsticks: 16-20 minutes total
- Bone-in, Skin on Chicken Breasts: 14-17 minutes total
- Boneless, Skinless Chicken Thighs: 8-10 minutes total
- Honey Glaze: While entirely optional, I like to glaze my grilled chicken during the last few minutes of cooking. In a small bowl, whisk the honey together with the chili powder. Use a pastry brush to apply the glaze to the tops of the chicken during the last 2-3 minutes of grilling to give the chicken a sticky, sweet and spicy glazed finish.
- Serving: If you're making this buttermilk chicken during summer, I highly recommend serving it with corn salsa, corn on the cob, or your favorite corn dish.
- Recipe Serves: 4-6
Nutrition
Calories: 531kcal Carbohydrates: 35g Protein: 32g Fat: 30g Saturated Fat: 8g Cholesterol: 166mg Sodium: 224mg Potassium: 874mg Fiber: 5g Sugar: 15g Vitamin A: 2025IU Vitamin C: 46.7mg Calcium: 58mg Iron: 3.9mg