Buttermilk Brined Chicken Thighs

Ross in Ventura · Oct 9, 2011

8 Chicken thighs brined in buttermilk for 24 hrs.

On the Egg @350* on a raised grid

Flipped @ 30-min.

Pulled @ 175*

Served with String Beans and mashed potatoes. This was a very tasty and wonderful meal that I well do again soon

Recipe: Buttermilk-Brined Chicken

Ingredients

3 C. buttermilk
¼ C. kosher salt
¼ C Franks Red-Hot Original
¼ C Worcestershire Sauce
1 t garlic powder
1 t ground cumin
1 t ground black pepper
1 t rubbed sage
½ t ground cayenne pepper
2 packages Chicken Thighs

Combine the buttermilk, salt, hot sauce, Worcestershire, and spices. Mix well. Add the chicken and turn to coat. Marinate in the refrigerator over night, turning occasionally.

Set up your Egg for direct on a raised grid @ 350*. Turn @ 30 min. Pull @ 175* internal.

Thanks for looking

Ross

colonel00 · Oct 9, 2011

Looks good :hungry:

FamilyManBBQ · Oct 9, 2011

Love a buttermilk brine for chicken!! Yours looks tasty!

The standard brine we used has a decent amount of brown sugar and Old Bay. Recently replaced the oOld Bay with some Death Dust...that was some good eats, for sure!!

Big Bears BBQ · Oct 9, 2011

I could go for a big plate of that right now...............YUM

Dallas Dan · Oct 9, 2011

Looks delicious! Thanks for sharing :thumb:

martyleach · Oct 9, 2011

Looks great Ross.....as usual!

cholloway · Oct 9, 2011

I always use a buttermilk drench when frying chicken. Gotta try this for the grill.
BTW... would a plate setter eliminate that hot side of the BGE?

Boshizzle · Oct 9, 2011

Man, that looks great!

JMSetzler · Oct 9, 2011

Ok... that looks awesome. It's now on my to-do list.... thanks!

Jaberwabee · Oct 9, 2011

cholloway said:
I always use a buttermilk drench when frying chicken. Gotta try this for the grill.
BTW... would a plate setter eliminate that hot side of the BGE?

Yes, it does with mine. I do chicken the same, but with a plate setter in. At the end I take it out, WITH REALLY THICK GLOVES, and go to 450ish to finish if anyone likes some of the crispy char.

The buttermilk is a great idea. I have done it with fried chicken too, but not on the grill. :thumb:

Ross in Ventura · Oct 10, 2011

cholloway said:
I always use a buttermilk drench when frying chicken. Gotta try this for the grill.
BTW... would a plate setter eliminate that hot side of the BGE?

I just like to grill direct

Ross

Phubar · Oct 10, 2011

Awesome Bossz!
Still have try out the buttermilk brine.

SmokinAussie · Oct 10, 2011

Well, I've learnt something today! Thanks Ross. I will definately try that!

Cheers!

Bill

Redhot · Oct 10, 2011

Oooh, buttermilk brine, that is on my to do soon list! Thanks for sharing the recipe!

bluetang · Oct 10, 2011

I like that!

JMSetzler · Oct 10, 2011

How was the skin on that chicken? Did it crisp up?

hogwild284 · Oct 10, 2011

Does the buttermilk keep the chicken moist and tender? Or maybe I should ask what the buttermilk does when using as a marinade.

Ross in Ventura · Oct 11, 2011

JMSetzler said:
How was the skin on that chicken? Did it crisp up?

Yes they do,cook them on a raised grid

Ross

hogwild284 said:
Does the buttermilk keep the chicken moist and tender? Or maybe I should ask what the buttermilk does when using as a marinade.

It carrys the flavor the spices into the meat

Ross

expatpig · Oct 11, 2011

The buttermilk is acidic and will help in breaking down protein. I just put a batch in the fridge, the only change I made, was to add 1 tbs of smoked paprika. Not sure if I'll wait until tomorrow to cook or later today.

bbqbull · Oct 11, 2011

My neighbor lady brines her chicken in buttermilk.
She says it makes a huge difference, she as has been bugging me to try it also.

Buttermilk Brined Chicken Thighs

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