Buttermilk/Chicken recipe

[sfarler]

I use have a recipe for chicken that you marinated in a buttermilk mixture with some herbs. I can't find the recipe now and remember this recipe being delicious. It smelled so good that when I cooked the chicken on the grill outside all the neighbors wanted to know what it was. Does anyone have a good recipe for chicken that you marinate in buttermilk?

[ashell]

Maybe it is the desk-set chicken. That is a great recipe, and uses 1/3 cup buttermilk.
It is on the recipe finder part of the CL website; search for "Desk Set Oven-Fried Chicken Breasts".

[sfarler]

Thanks, ashell.

Desk Set Oven-Fried Chicken Breasts sounds very good and I'll try it this weekend. But the recipe that I was looking for marinated the chicken in the buttermilk and I then grilled it on the grill. Anymore ideas?

[claire797]

Here's something I found. Says it was posted by "TerryTX" Isn't TerryTX a member here?

posted by Terrytx 10-12-100 6:45 AM

* Exported from MasterCook *
Buttermilk Grilled Chicken
Recipe By : LHJ online
Serving Size : 8 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk
4 teaspoons grated fresh ginger
4 teaspoons minced garlic
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon ground red pepper
2 chickens (3 to 3 1/2 lbs. each), cut up
Lemon wedges, for garnish


Combine buttermilk, ginger, garlic, cumin, salt and red pepper in a bowl. Mix well. Place chicken in a 1-gallon resealable plastic bag. Add marinade, seal bag and marinate in the refrigerator overnight.

Remove chicken from refrigerator 1 hour before grilling. Heat grill. Remove chicken from marinade; grill, turning occasionally, until cooked through, 30 to 45 minutes. Serve with lemon wedges, if desired.

Makes 8 servings. Perserving: Calories 405, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 144 mg, Sodium 501 mg, Carbohydrates 2 g, Protein 45 g,

[Terrytx]

That is the one that comes to my mind too. It is very good.

[claire797]

Originally posted by Terrytx
That is the one that comes to my mind too. It is very good.

Ah Ha! It looks like you posted it over on Mimi's Cyber Kitchen. I did a google search for Grilled Buttermilk Chicken and it came right up. What a coincidence.

[sfarler]

I think that's it, Claire! Thanks.

[claire797]

I might try to make this one too. Thanks for posting it over on Mimi's Cyberkitchen, TerryTX!

[dreamer101]

Could you not use the Oven-Fried Chicken recipe from April issue of Cooking Light on the grill with an adjustment or two? It's a buttermilk marinade.

[susangibbs]

I made this tonight and it was great! I halved the recipe for the marinade, used four boneless skinless chicken breast and broiled instead of grilling. The chicken was fork-tender and the flavor was great! (I might bump up the spices a bit next time because we like things hot.) It was so good, I'm thinking of grilling the "whole chicken" version for my birthday party picnic.

Thanks Terrytx!

[Terrytx]

You are very welcome-glad you enjoyed it.

[newcook]

I made the Buttermilk Grilled Chicken for supper last night and found it really really good, and easy to make too. I ended up having to cook it in the oven because of rain and increased the garlic.

Highly recommended!

Daniele

[Linda in MO]

Do you take the skin off before you marinate it?

[newcook]

I used skinless chicken thighs. I think the same recipe must have been posted on another thread because the version I printed out was for 4 servings instead of 8, and indicated chicken pieces rather than a chicken cut up. Very tasty.

Daniele

[Celadon]

Do you use ground cumin?

[newcook]

I used ground cumin. I am having left overs for lunch right now. Still very moist and yummy. It took less time to cook it in the oven as well. I just continued checking until it was done.

Daniele

[Linda in MO]

I made this for dinner last night and the whole family loved it! I cut the recipe in half and use ground chipotle in place of the cayenne. I trimmed all the excess fat off the chicken and just left a minimal amount of skin on each piece. I think the skin helps keep it moist. I had to take some of the smaller pieces off the grill and keep them warm in the oven until the breasts were done. I forgot the lemon wedges but I think a squeeze of lemon juice on each piece of chicken would have been good. I served it with buttermilk mashed potatoes, green beans, and watermelon. Yum! My family was in hog heaven! :D Thanks Terry!

[Terrytx]

Linda, your whole meal sounds excellent. I may just have to steal the whole menu.