Flavorful, tender and just darn delicious, brine-ing chicken in buttermilk is one of the best ways to prepare it for the grill.
Buttermilk is one of those ingredients you probably bought to make some biscuits, and then found yourself with a half a carton kicking around, put it to good use for meat marinade! The high acidity of the buttermilk tenderizes the chicken without toughing the protein like a lemon juice marinade might and allows the meat to take up the flavors of the seasonings.
For this recipe I went with a Middle Eastern spin on flavors with anti-inflammatory immune boosting turmeric, and the citrus-y spice mix Za’Atar; an interesting blend of sumac, sesame and herbs.
Full fat buttermilk yields the best results if you can find it, our local specialty store The Peachstand stocks the creamiest buttermilk from Milky Way Farm.
Allow the chicken to marinade overnight, or for at least four hours, bake, roast or grill and enjoy this delicious dish with Roasted Grape, Butternut and Red Onion Salad with Herb Buttermilk Dressing.Print