Just like marinades, brines are also your friend. They add tremendous flavor to meats and make Weeknight Winner meals flavorful. Brines are not just for turkeys at Thanksgiving!
I was going to add some herbs to the brine but at the last minute decided not too. It didn't need anything additional. Place your chicken in the brine in the morning and oven grill (or charcoal/gas grill) when you get home and viola, delicious dinner.
Buttermilk Brined Grilled Chicken
adapted from http://www.myrecipes.com/recipe/grilled-buttermilk-chicken-10000001010520/
What you need:
- 1 pint buttermilk
- 1/2 cup chopped onions
- 2 tablespoons chopped garlic
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- Non-stick cooking spray
- 1 tablespoon cooking oil
- 4 skinless chicken thighs
- 6 chicken drumsticks
What to do:
- In a large bowl, mix buttermilk, onions, garlic, salt, sugar, cumin, and pepper
- 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
- Preheat oven to 425 degrees
- Take chicken from brine; discard brine. Drain excess brine from chicken
- Spray a grill skillet with non-stick spray. Heat grill skillet over high heat
- Place chicken on grill pan and sear for 3-5 minutes per side. Only flipping once
- Place grill skillet in oven and roast for 30-45 minutes or until juices run clear Be sure to let the chicken rest before eating...gotta let the juices redistribute!
Originally posted June 27, 2011 on my old blog
1 comment:
Ohh, this looks good girl. I've put buttermilk on chicken but never like this. I'll have to try it.
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