Grilled Buttermilk Chicken
Grilled Buttermilk Chicken might be a good recipe to expand your main course recipe box. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 490 calories, 37g of protein, and 31g of fat per serving. This recipe serves 6. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of buttermilk, kosher salt, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes.