Blog

BUTTERMILK BRINED CHICKEN RECIPES

1.  JALAPENO BUTTERMILK BRINED GRILLED CHICKEN

INGREDIENTS:

1 cup cold water
3 cups buttermilk
3/4 cup packed light brown sugar
4 tablespoons salt
1 tablespoon cracked pepper
3 tablespoons worcestershire
5-10 dashes hot sauce (or more to taste)
1 medium onion, sliced
1 lemon, thinly sliced
3 large jalapeño's, seeds and ribs removed for less heat (or more to taste)
3 cloves garlic, minced (I used garlic paste)
3 1/2 to 4 lbs chicken (boneless skinless chicken breasts are on sale this week 05/28-06/3)
For simple syrup:
1 cup water
1 cup sugar

INSTRUCTIONS:

For the simple syrup:

Over medium heat on the stove, bring 1 cup water and 1 cup sugar to a simmer for 2 minutes. Allow to cool. Set aside for later.

For the chicken:

In a large bowl stir water, buttermilk, sugar, hot sauce, worcestershire, salt and pepper until sugar is dissolved.

Place chicken and buttermilk mixture in a 2 gallon zip-top bag.

Add remaining ingredients and refrigerate for a minimum of 24 hours. (I kept mine in the brine approximately 48 hours.)

Remove chicken and discard brine liquid.

Heat grill to 300-350 degrees and brush lightly with canola oil.

Grill chicken until a meat thermometer inserted into the thickest part of the meat reads 165 degrees turning from time to time and basting with simple syrup while cooking.

Let stand 5-10 minutes prior to serving.

Recipe and Image From My Invisible Crown

1.  ROSEMARY BUTTERMILK RANCH CHICKEN SKEWERS

INGREDIENTS:

2 lbs boneless skinless chicken breast (boneless skinless chicken breasts are on sale this week 05/28-06/3)
1 cup buttermilk
⅓ cup extra virgin olive oil
2 Tbls Worcestershire sauce
1 oz Hidden Valley Ranch dressing mix
½ tsp freshly ground pepper
½ tsp salt
2 sprigs of Rosemary, minced (approximately 2 Tbls)

INSTRUCTIONS

Cut chicken into one-inch cubes.

Combine remaining ingredients for marinade.

Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)

Pour marinade over the chicken and turn to coat.

Refrigerate for 30 minutes to one hour. 

Preheat grill, and bring to medium-high temperature.

Oil or spray the grate to prevent sticking.

Grill skewers for 10-15 minutes or until no longer pink, flipping halfway.
Serve immediately.


Recipe and Image From Mom On Timeout