GRILLED BUTTERMILK CHICKEN
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH BUTTERMILK MARINADE
A tangy buttermilk marinade infuses loads of flavor into these healthy chicken breasts. This delicious main dish comes together fast-less than 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 3
Steps:
- Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature-or up to overnight in the refrigerator-turning occasionally. (Bring to room temperature before grilling.)
- Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.
Nutrition Facts : Calories 200 g, Fat 2 g, Protein 40 g
BUTTERMILK SOUTHWESTERN GRILLED CHICKEN
Steps:
- Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
- Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
- Cook's Note:
- This recipe also includes the method for fish.
- Boneless chicken breasts: about 9 minutes total
- Chicken thighs/legs: about 20 minutes total
- Bone-in chicken breasts: about 15 minutes total
- White Fish: about 8 minutes total
GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST
This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.
Provided by Kim127
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the chicken breasts and set aside.
- In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
- Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
- Preheat grill and when well heated, reduce to low.
- Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
Nutrition Facts : Calories 786, Fat 70.7, SaturatedFat 12.6, Cholesterol 120.9, Sodium 1022.5, Carbohydrate 7.2, Fiber 0.7, Sugar 2.4, Protein 31.3
BUTTERMILK AND HERB MARINATED CHICKEN
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g
BUTTERMILK GRILLED CHICKEN
I adapted this recipe from a recipe I found in Canadian Living. The milk keeps it moist and it tastes rich and creamy without being high in fat.
Provided by Kate in Ontario
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together marinade.
- Add chicken coating well.
- Cover and marinate in refrigerator for 4-24 hours.
- Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).
Nutrition Facts : Calories 347.9, Fat 13.4, SaturatedFat 2.5, Cholesterol 147.1, Sodium 397.1, Carbohydrate 4.2, Fiber 0.3, Sugar 2.7, Protein 50.2
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
GRILLED BUTTERMILK CHICKEN
Saturated, seasoned buttermilk makes this chicken juicy and moist. The process has been simplified to make it quick and easy. It can be scaled to large groups (100+) easily. I often cook for a large church and this is one easy recipe for a group of 100 hungry college students!
Provided by dishgracepoint
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
- Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
- Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 551.6 mg, Sugar 0.6 g
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