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Servings:

Buttermilk-Grilled Chicken

Grilling season is here! This buttermilk grilled chicken recipe is perfect for entertaining groups. It's simple, easy, and perfect for the summer.

Total Time

8hr 45min

5.0

1 Rating

Author: Lidey Likes

Servings:

Ingredients

•

2 cups

Buttermilk

•

2 tsp

Dijon Mustard

•

1 tsp

Paprika

•

1/4 tsp

Cayenne Pepper

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

•

2 cloves

Garlic

•

Large Shallot

•

Medium Jalapeño Pepper

•

6
(3 lb)

Small Chicken Breasts

•

to taste

Chopped Fresh Chives

or Chopped Fresh Parsley or Scallions

•

to taste

Coarse Sea Salt

Cooking Instructions

In a large bowl, whisk together the Buttermilk (2 cups) , Dijon Mustard (2 tsp) , Paprika (1 tsp) , Cayenne Pepper (1/4 tsp) , 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) .

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.

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 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.

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.

Author's Notes

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.

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.

Nutrition Per Serving

CALORIES

FAT

4.1 g

PROTEIN

4.0 g

CARBS

6.8 g