Buttermilk Southwestern Grilled Chicken

Name: Buttermilk Southwestern Grilled Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps ancho chili powder (or any pure chili powder); 473 milliliters buttermilk; 4 servings Canola oil; 4 bone-in or boneless chicken breasts (each about 6 to 8 ounces); 59 milliliters coarsely chopped fresh cilantro leaves; 3 cloves garlic, chopped; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 4 servings Hot sauce, to taste (recommended: Tabasco); 1 lime, zested and juiced; 4 servings Salt and freshly ground black pepper; 1 teaspoon turmeric

Buttermilk Southwestern Grilled Chicken might be just the main course you are searching for. This gluten free and whole 30 recipe serves 4. One portion of this dish contains roughly 29g of protein, 22g of fat, and a total of 353 calories. The Fourth Of July will be even more special with this recipe. A mixture of turmeric, lime zest, hot sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.

Ingredients you will need

Salt And Pepper

Chili Powder

Buttermilk

Coriander

Hot Sauce

Lime Zest

Cilantro

Turmeric

Garlic

Cumin

Juice

Equipment you will use

Whisk

Bowl

Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.

Ingredients you will need

Chicken Leg