Buttermilk Grilled Chicken

What is Buttermilk Used For?

We typically think of pancakes and baked goods when using buttermilk, but buttermilk is good for more than just baking!

You won’t believe how tender this chicken comes thanks to the acid in the buttermilk, plus lemon zest and lemon juice.

What is Gochugaru and What Can I Substitute?

This recipe calls for gochugaru, a Korean chili powder that is a wonderful mix of sweet, heat, and a little smokiness. If you cannot find gochugaru, substitute Aleppo pepper, or use paprika and add a small dash of cayenne.

Are Organic Chicken Breasts Better Than Conventional?

I like to use organic chicken breasts. They are smaller and more tender than conventionally raised chicken. Organic is always more expensive, so I stock up on family packs to my freezer when they go on sale.

I like to slice the chicken breasts lengthwise into three strips per half breast. This way, the marinade gets more access to the chicken, and the chicken will become more tender. If you are using conventional chicken, definitely slice in pieces, and marinate the chicken for about four hours in the refrigerator before grilling. Another advantage to slicing the chicken is when serving family style, it’s easier for people to choose how much they want on their plate.

How Can I Keep Chicken From Sticking to the Grill?

There is no oil in the marinade, so grill over medium low heat to prevent sticking, and use an inverted spatula to scrape under chicken pieces to loosen from the grill when turning. Flip the chicken once with a pair of tongs, allowing the second side to cook without moving it around on the grill. Alternatively you can spray a paper towel with a little oil to wipe on the grill grates before preheating and cooking, or add a small spritz of oil directly to the chicken once it has been pulled from the marinade, and you are ready to grill.

How do I Store Leftover Chicken?

Store leftovers covered in the frig, and use within 5 days.

What Can I do with Leftover Chicken?

The leftovers make delicious chicken sandwiches, sliced to top salads, turned into chicken salad, or can be used in omelets, pasta, or as a pizza topping.

Whatever you use the chicken for, it will be a hit this grilling season!

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Buttermilk Grilled Chicken

Serves 4-6

3 pounds boneless skinless chicken breasts, preferably organic

1 ½ cups buttermilk,

2 cloves of garlic, pressed or finely minced

Zest and juice of one lemon

1 tsp fine sea salt

-Slice chicken breasts lengthwise into 1/3 strips

-Mix all remaining ingredients

-Marinate chicken in buttermilk mixture, being sure all chicken is coated, then refrigerate 2-4 hours

-Remove from refrigerator, remove chicken from marinade, and discard marinade

-Grill on medium low heat, using a spatula and tongs to turn chicken once, until chicken achieves internal temperature of 165 degrees F

-Serve as is, or with dipping sauce below

Dilled Buttermilk Dipping Sauce with Chives

Makes ¾ cup

¼ cup buttermilk

¼ cup mayonnaise

2 tbsp chopped chives

2 tbsp chopped dill

Small clove garlic, pressed for finely minced

Juice of ½ lemon

Fine sea salt to taste

-In a small bowl, thoroughly mix all ingredients until well combined

-Cover and refrigerate until ready to serve