Buttermilk Marinated - Grilled n' Glazed Chicken
Also Pictured, Texas Fried Potaotes
4 Bone and skin on chicken breasts or one whole chicken, cut into portions
2 Cups Buttermilk
1 Tablespoon Oregano leaves
1 Tablespoon Paprika
6 Cloves Garlic
2 Teaspoons dried Onion powder/flakes
1 Teaspoon Cayenne Pepper* Optional
Juice and Zest of One Lemon or Lime
4 Cloves Garlic
1 Teaspoon Salt
1/2 Lemon, Zest and Juice (Or lime)
2 Teaspoons Rosemary Leaves
1-3 Tablespoons Olive Oil
Ideally a BBQ! or a grill pan will also work. Failing that searing the chicken in a skillet and finishing by roasting in the oven should give good results as well.
A Mortar and Pestle is great for making the glaze.
Prepare the marinade by mincing the cloves of garlic and adding to a large glass or stainless bowl. Pour in the butter milk, and add the lemon juice and zest. Measure the oregano, paprika, onion and cayenne if using. Stir well to blend the spices into the buttermilk.
Add the chicken to the marinade and turn to coat. Cover and marinade at least an hour or for up to about one day. Turning occasionally if marinading for a long time.
When it's time to grill, Remove chicken from the marinade and let stand on a plate for about 5-10 minutes to allow excess marinade to drain off.
Heat up the grill to medium heat, let warm and clean debris off grill rack.
Prepare the glaze:
Using a mortar and pestle, or in a small bowl with a spoon, crush the rosemary leaves, salt together. Mince the Garlic and mash with the rosemary-salt mixture until it's almost paste like. Add the Lemon juice and zest and mash some more. Pour in the olive oil and stir well to emulsify the garlic paste in the oil.
Place Chicken on grill, bone side down and grill for about 10 minutes.
Turn chicken over, and using a silicone brush, coat the chicken in the glaze. Continue to grill for about 10 minutes.
Turn chicken again, coat the other side with glaze and continue to grill 7-10 minutes.
Continue this process until glaze is used up and chicken is cooked through. About 30-40 minutes usually on a grill.
Transfer cooked chicken to plate, allow to rest at least 5 minutes, and serve.
Goes great with a salad or grilled Corn on the Cob. Or the Texas Potatoes I had were also pretty great with it.
In case you want to bake something: