Buttermilk Grilled Chicken Recipes
GRILLED BUTTERMILK CHICKEN
Saturated, seasoned buttermilk makes this chicken juicy and moist. The process has been simplified to make it quick and easy. It can be scaled to large groups (100+) easily. I often cook for a large church and this is one easy recipe for a group of 100 hungry college students!
Provided by dishgracepoint
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
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.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 551.6 mg, Sugar 0.6 g
GRILLED BUTTERMILK CHICKEN
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
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.
SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
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.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
GRILLED CHICKEN WITH BUTTERMILK MARINADE
Grilled Chicken with Buttermilk Marinade is juicy and flavourful. This Grilled Chicken Marinade made with Buttermilk, garlic, herb, spice is easy and quick to make. Best for a quick weeknight dinner or for summer barbeques.
Provided by Subhasmita
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Pound chicken breast till it is of uniform thickness. If it is too large, then cut horizontally to two fillets.
- In a ziplock bag or a bowl, add all the ingredients including chicken. Check the seasoning.
- Marinate in the refrigerator for at least 1 hour up to 24 hours.
- Remove Marinated chicken at least 1 hour before cooking and let it come to room temperature. (Letting the chicken to come to room temperature is important).
- Heat the grill pan or the outdoor grill to medium-high heat. Grease the grill lightly.
- Cook each fillet 3-4 minutes on each side. Bast with melted butter in between. The internal temperature reaches 165 F.
- Cover and let it rest for 5 minutes before serving.
Nutrition Facts : ServingSize 100 g, Calories 336 kcal, Carbohydrate 10 g, Protein 51 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 362 mg, Sugar 8 g
BUTTERMILK GRILLED CHICKEN
I adapted this recipe from a recipe I found in Canadian Living. The milk keeps it moist and it tastes rich and creamy without being high in fat.
Provided by Kate in Ontario
Categories Chicken Breast
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).
Nutrition Facts : Calories 347.9, Fat 13.4, SaturatedFat 2.5, Cholesterol 147.1, Sodium 397.1, Carbohydrate 4.2, Fiber 0.3, Sugar 2.7, Protein 50.2
GRILLED BUTTERMILK CHICKEN
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BUTTERMILK SOUTHWESTERN GRILLED CHICKEN
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
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GRILLED BUTTERMILK HONEY HERB CHICKEN RECIPE - TABLESPOON.COM
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4/5 (7)Category EntreeServings 4Total Time 2 hrs 40 mins
- In large resealable food-storage plastic bag, mix chicken breasts and buttermilk. Seal, removing as much air as possible. Place bag in large bowl; refrigerate at least 2 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove chicken from bag, and pat dry with paper towels; discard buttermilk. Brush chicken with melted butter; sprinkle with salt and pepper.
- Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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5/5 (6)Calories 333 per servingServings 4-8
- Marinade ... Add all the ingredients to a large ziplock bag or a baking dish/pan and mix well. The bag is the easiest way to go - just close the bag, shake and squeeze to cover all the chicken. But you can use a glass baking dish too - just make sure to mix well to cover all the chicken, then cover the entire dish with plastic wrap. I prefer to marinate mine over night, so in the morning I flip over the bag to make sure all the chicken is equally coated in the marinade. If using a dish, make sure to take it out of the refrigerate, stir it well and recover. I prefer 24 hours to get the best flavor, but at least 8 hours.
- Grill ... Remove the chicken from the marinade shaking off most of the marinade, season with salt and pepper and grill. Indoor grill pan, outdoor grill or you can even use a saute pan. Cook until golden brown on both sides. Obviously, each cut of chicken will take a different cooking times. If you aren't sure, use a meat thermometer. Grill on medium heat, so the chicken doesn't burn.
- Serve and ENJOY! ... Since I made mine on the grilled, some grilled squash and a salad is the perfect dinner.
BUTTERMILK CHICKEN RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (309)Category Main DishesServings 6Total Time 1 hr
- In a small bowl or measuring cup, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 teaspoons salt.
- Pour buttermilk mixture into large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours or up to overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
- Heat grill to medium-low*. Place marinated chicken (discard the marinade) on grill, cover and cook, turning occasionally, until golden brown and cooked through, about 30 to 40 minutes.
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4.4/5 (44)Total Time 2 hrs 26 minsCuisine AmericanCalories 550 per serving
- Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight.
- Preheat outdoor grill for direct grilling over medium heat, as well as an indirect grilling area on the grill, if possible. Remove chicken from marinade, shaking off excess marinade; discard marinade.
- Lightly oil grill grates. Transfer chicken to grill over direct heat and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. If chicken starts to flare up over direct heat, move to indirect heat area of the grill and continue cooking until cooked through.
GRILLED BUTTERMILK CHICKEN RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 Total Time 1 hr 50 minsServings 8Calories 383 per serving
- In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
- Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
- Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
GRILLED BUTTERMILK CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Calories 518 per servingServings 6
- 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 (see notes).
- Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
GRILLED CHICKEN & TOASTED COUSCOUS SALAD & LEMON ...
From myrecipes.com
5/5 (2)Total Time 1 hr 20 minsServings 4
- Marinade: Whisk together olive oil, garlic cloves, lemon zest and juice, chopped thyme, salt, and black pepper in a small bowl. Place chicken cutlets in a 1-gallon zip-top plastic freezer bag, and add marinade. Seal bag, and turn to coat. Chill 30 minutes to 1 hour, turning occasionally. Remove chicken from bag and marinade; discard marinade.
- Dressing: Whisk together buttermilk, mayonnaise, chives, lemon juice, pressed garlic clove, thyme, salt, and black pepper in a small bowl; cover and chill.
- Couscous: Cook couscous and lemon peel strips in heated olive oil in a medium saucepan over medium, stirring often, until mostly golden, 7 to 8 minutes. Add water and salt; bring to a boil. Cover, reduce heat to low, and simmer until barely tender, 8 to 10 minutes. Drain and discard lemon peel strips.
- Chicken and vegetables: Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to medium (350° to 400°). Toss asparagus with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Brush both sides of onion slices with remaining olive oil. Grill chicken, asparagus, and onions until chicken is done and vegetables are tender and charred, about 3 minutes on each side.
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4.4/5 (8)Estimated Reading Time 6 minsServings 4-6
- In a large bowl, whisk together the buttermilk, mustard, paprika, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper. Add the garlic, shallot, and jalapeño. Pat the chicken dry with paper towels, then add it to the bowl and toss lightly to coat with the marinade. Cover and refrigerate for at least 8 hours and up to 24 hours.
- When ready to grill, brush the grill grates lightly with olive oil. Prepare a charcoal fire with one layer of coals or for a gas grill, turn the burners to high, close the lid and heat for 10 minutes, then lower the burners to medium-high. (You can also use a grill pan on the stove over medium-high heat.)
- Lift the chicken pieces from the marinade, place them on a large, flat plate, and sprinkle generously with salt and pepper. Grill for 7 to 8 minutes on each side, until lightly charred on the outside and cooked through. Transfer the chicken to a serving platter and allow to rest for at least 10 minutes before serving. Brush any juices that have accumulated on the platter onto the breasts, sprinkle with fresh herbs and sea salt, and serve.Notes: While I've tested the cooking instructions in this recipe several times, every grill is different. The best way to test whether your chicken is cooked is to use an internal thermometer (chicken should be cooked to 165 degrees F) or just to cut into one piece.For this recipe, look for small chicken breasts that are roughly the same thickness throughout. They will be more tender and will cook more evenly. Copyright 2019, Lidey Heuck, All Rights Reserved
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