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SideChef
Recipes
Buttermilk-Grilled Chicken
Recipe

12 INGREDIENTS • 5 STEPS • 8HRS 45MINS

Buttermilk-Grilled Chicken

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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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Grilling season is here! This buttermilk grilled chicken recipe is perfect for entertaining groups. It's simple, easy, and perfect for the summer.
8HRS 45MINS
Total Time
$25.87
Cost Per Serving
Ingredients
Servings
4
US / Metric
Buttermilk
2 cups
Buttermilk
well shaken
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Paprika
1 tsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Kosher Salt
to taste
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)
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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Buttermilk-Grilled Chicken
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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 InstructionsHide images
step 1
In a large bowl, whisk together the Buttermilk (2 cups), Dijon Mustard (1/2 Tbsp), 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 (1/2 Tbsp), 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
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American
4th of July
Gluten-Free
Grill
BBQ
Chicken
Shellfish-Free
Dinner
Game Day
Summer
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