Time P1D Number Of Ingredients 6 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.
Time 2h30m Yield 16 Number Of Ingredients 8 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.
Time 30m Yield 4 servings Number Of Ingredients 12 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
Time 6h30m Yield 4 servings Number Of Ingredients 25 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.
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.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 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).
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.
Time 45m Yield 4 serving(s) Number Of Ingredients 7 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.
More about “grilled buttermilk chicken recipes”
Time 55m Number Of Ingredients 3 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.
