Smoked Buttermilk Herb Chicken Breasts Recipes

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

Steps:

• Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
• Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
• Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
• Allow the breasts to rest for 5 minutes, then slice and enjoy!

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

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.

Steps:

• Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
• Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
• Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
• TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
• TIP: Reduce heat if chicken browns too quickly.