Buttermilk Chicken
We really enjoy this recipe for buttermilk chicken from She Wears Many Hats. We had extra buttermilk and decided to try this recipe. Since the spices are mild, my kids were willing to try it and they all liked it (pretty rare experience at our house).
1 1/2 C buttermilk
1 T garlic powder
1 T dried Italian seasonings (I didn't have this, but used 1 t each: basil, thyme, oregano)
1 t ground red pepper or cayenne pepper
2 t coarse salt
3 lbs chicken pieces (I used chicken breasts)
1. In small bowl, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 t salt.
2. Pour buttermilk mixture into large ziploc bag or large baking sheet. Add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours (up to overnight), turning the chicken occasionally.
3. Heat grill. Place chicken on the grill (discard the marinade) and turn occasionally until it reaches internal temperature of 165 F.
Note: To bake, preheat oven to 450 F. Place marinated chicken in a single layer on a pan. Bake for about 30 minutes (internal temperature of 165 F).
1 1/2 C buttermilk
1 T garlic powder
1 T dried Italian seasonings (I didn't have this, but used 1 t each: basil, thyme, oregano)
1 t ground red pepper or cayenne pepper
2 t coarse salt
3 lbs chicken pieces (I used chicken breasts)
1. In small bowl, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 t salt.
2. Pour buttermilk mixture into large ziploc bag or large baking sheet. Add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours (up to overnight), turning the chicken occasionally.
3. Heat grill. Place chicken on the grill (discard the marinade) and turn occasionally until it reaches internal temperature of 165 F.
Note: To bake, preheat oven to 450 F. Place marinated chicken in a single layer on a pan. Bake for about 30 minutes (internal temperature of 165 F).
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