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
Turmeric Buttermilk-Brined Grilled Chicken
Buttermilk lends just the right amount of acidity to beautifully tenderize the chicken. Turmeric and Za’Atar lend a wonderful Middle Eastern spin to the recipe.
1 Organic Chicken
2 cups Full Fat Buttermilk
2 Tbsp. Tamari Soy Sauce
2 Tbsp. Olive Oil
1 tsp. Toasted Sesame Oil
1 Tbsp. Turmeric powder
2 tsp. Za’Atar spice blend
1 tsp. Salt
Spatchcock the chicken; remove the backbone, spread the chicken out and gently press down on the breastbone to flatten.
Place in a large ziplock bag or container.
Whisk together all the marinade ingredients and pour over the chicken, covering all surfaces.
Place in the fridge for 4 hours to 8 hours, turning occasionally.
Preheat the oven to 350F, place the chicken in a roasting pan and par cook for one hour.
Remove, brush lightly with a little extra oil and transfer to the grill, preheated to medium heat. Grill for approximately 20 to 30 minutes, turning, until internal temperature of 165F is reached.