Southwest Buttermilk Grilled Chicken with Corn Salsa
This Southwest Buttermilk Grilled Chicken is ridiculously tender and moist thanks to the buttermilk brine! Topped with fresh, savory and spicy corn and poblano salsa, this dish is packed with flavor! With only 20 minutes of prep time required this chicken is perfect for entertaining or easy weeknight dinners!
2- 3Ears Corn – husk and silk removed (about 2 cups of corn)
¼CupCilantro Leaves – chopped
¼Red Onion – finely diced (about ½ cup)
Optional Garnish: Cilantro, Lime Wedges, Sliced Jalapeno, Hot Sauce
Marinate the chicken: In a large measuring cup whisk together buttermilk, sugar, lime zest and juice, garlic, chili powder, cumin, coriander, paprika, hot sauce, 1 tablespoon salt and ½ teaspoon pepper. Add the chicken to a large zip-closure bag and pour the marinade over the chicken. Seal the bag and refrigerate, at least 1 hour, preferably 4 hours*.
Preheat a grill to medium.
Grill Veggies for Salsa: Brush the poblano and corn all over with oil and generously season with salt and pepper. Place poblano and corn on grill. Grill, rotating every 2-3 minutes, until poblano and corn are charred all over, about 10-12 minutes total. Remove to a clean work surface and set aside until cook enough to handle.
Grill Chicken: Remove the chicken from the marinade and pat dry with paper towels. Brush the chicken with oil and season generously with salt and pepper. Grill until golden brown and charred on both sides, about 4-5 minutes per side, or until just cooked through*. (Optional: Whisk together honey and chili powder. Brush on chicken during last 2 minutes of grilling.) Remove to a clean plate and allow to rest while you prep the salsa.
Make the Salsa: Slightly peel the skin from the poblano and finely chop and add it to a medium bowl. Cut the kernels of corn off the cob and to the bowl along with the jalapeno, cilantro, red onion, lime juice and granulated sugar. Season with ½ teaspoon salt and a pinch of pepper. Taste and adjust for seasoning.
To Serve: Transfer the chicken to a serving platter and top with salsa. Garnish with fresh cilantro and serve with lime wedges. Enjoy!
1. While I used boneless, skinless chicken thighs, you can use any cut of chicken you would like for this recipe. I highly recommend you let the chicken marinate for 4-6 hours! While you can get away with marinating the chicken for as little as 1 hour, you sacrifice flavor and the chicken won’t be as tender. If you are using bone-in chicken, increase the marinade time to 6-12 hours.2. If using bone-in chicken, increase the cooking time. Bine in chicken breasts will take about 15 minutes total, and bone-in chicken thighs/legs will take about 20 minutes total. Always cook your chicken to an internal temperature of 165 degrees F.3. It is entirely optional, but I highly recommend, to brush your chicken with chili powder spiced honey during the last 2 minutes of cooking! Simply add a few dashes of chili powder to a bit of honey and brush it on the chicken. It adds a sticky, slightly spicy sweetness to the chicken that will rock your world.4. The heat level of the salsa is easily customizable to taste. For a spicy salsa, leave some, or all, of the ribs and seeds in the poblano and jalapeno peppers. For a mild salsa, remove all the ribs and seeds.5. The salsa can be made 2 days in advance and stored, covered in the refrigerator. I actually think the salsa tastes better the next day since the flavors have all had a chance to marry together.