My sister Laura sent in this recipe.She is a home chef and teaches cooking classes out in California. Her tips are definitely worth checking out!
"These can be used for any number of things. I really like to put them on salads or slice for sandwiches. You can also switch up the spices so they would work better for things like tacos. You can also use this brine for other chicken cuts, but I would recommend removing the skin as the buttermilk makes it rather flabby."-Laura D
Super Tender Grilled Boneless Skinless Chicken Breasts
2 skinless, boneless chicken breasts, about 8 ounces each
2 cups buttermilk
1/4 cup chopped shallots
1 tablespoons chopped garlic
1 tablespoons kosher salt
1 tablespoons sugar
1/2 teaspoon pepper
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
Lift chicken from brine; discard brine. Wipe excess from chicken.
Lay chicken pieces on a clean, hot grill over medium coals or medium heat on a gas grill. Cook, turning frequently, until it has browned on both sides and reached 165 degrees (or is no longer pink inside) about 8-12 minutes. Serve hot or cold.
Tips for Great Grilled Chicken:
Poor chicken is usually so badly treated at back yard bbqs. It’s either dry or raw or burned on the outside or a combination of all three. Here are some tips for consistently great bbq chicken.
Mother of 2 beautiful girls! Our growing family is the largest drive we have to build a life filled with good food and a connection to the land.