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SideChef
Recipes
American
Buttermilk-Grilled Chicken

12 INGREDIENTS • 5 STEPS • 8HRS 45MINS

Buttermilk-Grilled Chicken

Recipe

5.0

1 rating
Grilling season is here! This buttermilk grilled chicken recipe is perfect for entertaining groups. It's simple, easy, and perfect for the summer.
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Grilling season is here! This buttermilk grilled chicken recipe is perfect for entertaining groups. It's simple, easy, and perfect for the summer.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

8HRS 45MINS

Total Time

$25.87

Cost Per Serving

Ingredients

Servings
4
us / metric
Buttermilk
2 cups
Buttermilk
well shaken
Dijon Mustard
2 tsp
Dijon Mustard
Paprika
1 tsp
Paprika
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Garlic
2 cloves
Garlic
flattened with the side of a knife
Shallot
1
Large Shallot
sliced 3/4-inch thick
Jalapeño Pepper
1
Medium Jalapeño Pepper
sliced in half lengthwise
Chicken Breast
6
(3 lb)
Small Chicken Breasts
Fresh Chives
to taste
Chopped Fresh Chives
for serving
or Chopped Fresh Parsley or Scallions
Coarse Sea Salt
to taste
Coarse Sea Salt
for serving

Nutrition Per Serving

VIEW ALL
Calories
83
Fat
4.1 g
Protein
4.0 g
Carbs
6.8 g
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

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.

Cooking Instructions

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step 1
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).
step 1 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).
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.
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.

Tags

American
4th of July
Gluten-Free
Grill
BBQ
Lunch
Chicken
Shellfish-Free
Dinner
Game Day
Labor Day
Memorial Day
Summer
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