Best 3 Spicy Buttermilk Grilled Chicken Recipes
Are you craving a tantalizingly spicy and succulent grilled chicken dish that will ignite your taste buds? Look no further! With our meticulously crafted guide, you'll embark on a culinary journey that unveils the secrets to creating the ultimate spicy buttermilk grilled chicken. We'll introduce you to a delectable blend of zesty spices and aromatic herbs, carefully chosen to awaken your senses and leave a lasting impression. From selecting the finest cuts of chicken to mastering the art of grilling, we'll provide you with step-by-step instructions and insider tips to ensure your grilled chicken is bursting with flavor and cooked to perfection. Prepare to tantalize your palate as we guide you through the exciting process of creating an unforgettable spicy buttermilk grilled chicken dish that will leave you craving more.
Let's cook with our recipes!
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
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 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:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your grilled chicken.
- Don't overcook the chicken. Grilled chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Any higher and it will become dry and tough.
- Let the chicken rest before slicing. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
- Serve the chicken with your favorite sides. Grilled chicken is great with mashed potatoes, roasted vegetables, or a simple salad.
- Experiment with different marinades and spices. There are endless possibilities when it comes to marinating and seasoning grilled chicken. Try different combinations of herbs, spices, and citrus juices to find your favorite flavor profile.
Conclusion:
Spicy buttermilk grilled chicken is a delicious and easy-to-make dish that's perfect for a summer cookout or a weeknight meal. The buttermilk marinade tenderizes the chicken and gives it a slightly tangy flavor, while the spices add a nice kick of heat. Grilled chicken is a healthy and versatile dish that can be served with a variety of sides. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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