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Fourth of July: Barbecued Buttermilk-Marinated Chicken

Source of Recipe


Fine Cooking, August/September 2016



List of Ingredients



• 2 cups well-shaken buttermilk
  
• 1/2 tsp ground cayenne pepper
  
• Kosher salt and freshly ground black pepper
  
• 6 boneless, skinless chicken breast halves
  
• Olive oil, for grilling
  
• 1/2 cup homemade or good-quality store-bought barbecue sauce
  






Instructions



1. In a small bowl, whisk the buttermilk, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper until combined. Put the chicken in a bowl, dish, or large zip-top bag. Cover with the marinade, turning the chicken to coat if necessary, and let sit for 20 to 30 minutes.
   
   
2. Meanwhile, prepare a medium-high (400° to 475°F) gas or charcoal grill fire. Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over with oil, and season lightly with salt.
   
   
3. Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Flip and grill for another 3 to 4 minutes. Brush the top side with barbecue sauce, flip and brush more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest a few minutes before serving.
   
   Makes 6 servings.