Best 3 Spicy Grilled Buttermilk Chicken Recipes
Tantalize your taste buds with our tantalizing Spicy Grilled Buttermilk Chicken! This dish is an explosion of flavors, combining the tangy zest of buttermilk with a fiery blend of spices. The chicken is marinated in a delectable mixture of buttermilk, garlic, ginger, and a symphony of piquant spices, infusing it with incredible depth of flavor. Grilled to perfection, the chicken emerges with a succulent interior and a crispy, charred exterior, creating a tantalizing contrast in texture. Accompanying this main course are three sensational recipes that elevate the dining experience: a refreshing Cucumber-Tomato Salad with a zesty dressing, a creamy Avocado-Corn Salsa brimming with vibrant flavors, and a tangy Cilantro-Lime Sauce that adds a burst of freshness. Get ready to embark on a culinary journey that will leave your taste buds craving more!
Here are our top 3 tried and tested recipes!
GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE
Steps:
- For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
- Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
- For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
- Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
- Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
SPICY GRILLED BUTTERMILK CHICKEN
Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
- Prepare an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g
SPICY BUTTERMILK GRILLED CHICKEN
The buttermilk is such a nice addition to marinades. It is a good way of tenderizing the meat and adds flavor.
Provided by Shirl J 831
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a ziplock bag, combine buttermilk, hot pepper sauce, paprika, and salt.
- Add chicken, turn once to coat.
- Seal bag, get out as much air as possible.
- Refrigerate chicken 1 hour, turn once.
- Prepare grill.
- Remove chicken from bag; discard marinade.
- Place chicken on medium heated grill, grill, turning occasionally, till juices run clear when thickest part of the chicken is pierced with the tip of a knife.
Tips:
- Choose the right buttermilk: Use fresh, full-fat buttermilk for the best flavor and texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the marinade and make it more tender. You can marinate the chicken for up to 24 hours, but 30 minutes is the minimum amount of time needed to get good results.
- Use a grill pan or outdoor grill: A grill pan or outdoor grill will give the chicken a nice smoky flavor. If you're using an outdoor grill, preheat it to medium-high heat before cooking the chicken.
- Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature of the chicken using a meat thermometer.
- Serve the chicken with your favorite sides: Grilled buttermilk chicken goes well with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Grilled buttermilk chicken is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. The chicken is marinated in a flavorful buttermilk mixture and then grilled to perfection. The result is a juicy, tender, and flavorful chicken that is sure to please everyone at the table. So next time you're looking for a new chicken recipe to try, give grilled buttermilk chicken a try. You won't be disappointed!
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