Grilled Buttermilk Chicken

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Grilled Buttermilk Chicken

Ingredients

1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)
Preparation
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
Yield

6 servings
Nutritional Information

CALORIES 402(51% from fat); FAT 23g (sat 6.4g); CHOLESTEROL 149mg; CARBOHYDRATE 4g; SODIUM 670mg; PROTEIN 43g; FIBER 0.1g

Sunset, AUGUST 2004

This was very yummy and oh-so-easy! I just threw the chicken in the easy brine the night before. I used red onions because the grocery didn't have shallots. They brined for 24 hours, and then Todd grilled them. WONDERFUL flavor! I highly recommend this one!

We grilled corn-on-the-cob, too. It was a hit! I soaked it in water for an hour before we grilled it, and it was so juicy!