Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large bowl, whisk together the
Buttermilk (480 mL)
,
Dijon Mustard (10 g)
,
Paprika (2 g)
,
Cayenne Pepper (as needed)
, 2 tsp
Kosher Salt (to taste)
, and 1/2 tsp
Freshly Ground Black Pepper (to taste)
. Add the
Garlic (2 cloves)
,
Shallot (1)
, and
Jalapeño Pepper (1)
.
Step 2
Pat the
Chicken Breasts (6)
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.
Step 3
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.
Step 4
Lift the chicken pieces from the marinade, place them on a large, flat plate, and sprinkle generously with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Grill for 7-8 minutes on each side, until lightly charred on the outside and cooked through.
Step 5
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 Chives (to taste)
and
Coarse Sea Salt (to taste)
, and serve.
