Buttermilk Marinated Grilled Chicken
We love grilled chicken. The trick is to serve a dish that is moist and flavorful and not dry and bland. While you may be familiar with acids like vinegar and citrus as meat marinades, you may not be aware that buttermilk and yogurt also act as acids and when combined with herbs and seasonings create a marinade that yields a moist and flavorful piece of meat.
We used bone in chicken breasts for this dish, but boneless, skinless chicken breasts will work just as well. While marinating meat in an acidic liquid will help break down the proteins and make the meat tender and juicy - marinating for too long will actually make the meat tough and defeat the purpose of marinating in the first place. With chicken, from 30 minutes to up to 6 or 8 hours is recommended for marinade.
Adding herbs and seasonings to the marinade adds another level of flavor. However, once you pull the chicken from the marinade, wipe the meat with a paper towel to remove most of the marinade before placing the meat on the grill, or the herbs will burn.
Our Flippin' The Bird seasoning is hand blended from marjoram, rubbed sage, smoked paprika, chili powder - mild, lemon peel, onion powder, black pepper, granulated honey and celery seed.
- 1 cup low fat buttermilk
- 2 Tbsp Flippin The Bird chicken seasoning
- 2 whole bone-in chicken breasts, about 2 lbs
- In a small bowl, combine the buttermilk and Flippin' The Bird seasoning. Mix to combine.
- Pour the seasoning buttermilk into a zip top bag large enough to hold the chicken and the marinade. You can also use a shallow glass dish covered with plastic wrap. Just make sure the marinade covers the chicken completely.
- Close the bag and massage the marinade into the chicken pieces. You can do the same thing with the glass dish, it's just a little messier.
- Place chicken and marinade in the refrigerator for at least an hour and as long as 8 hours.
- Preheat grill to medium high heat.
- Remove the chicken from the marinade and pat dry with a paper towel.
- Place the chicken on the grill skin side down over direct heat and cook for 3 to 4 minutes until skin is seared.
- Turn chicken and cook another 3-4 minutes.
- Turn off heat to one side of the grill or prepare your charcoal for indirect heat and move the chicken to the indirect heat part of the grill.
- Close the lid and let the chicken roast for about 30-45 minutes until cooked to an internal temperature of 165 degrees.
- Remove chicken from the grill and let rest 5 minutes before serving.