Buttermilk Brined Chicken Thighs

[Ross in Ventura]

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8 Chicken thighs brined in buttermilk for 24 hrs.
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On the Egg @350* on a raised grid
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Flipped @ 30-min.
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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]

Looks good :hungry:

[FamilyManBBQ]

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]

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

[Dallas Dan]

Looks delicious! Thanks for sharing :thumb:

[martyleach]

Looks great Ross.....as usual!

[cholloway]

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]

Man, that looks great!

http://www.bbq-brethren.com/forum/picture.php?albumid=506&pictureid=4268

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3238http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3238

[JMSetzler]

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

[Jaberwabee]

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]

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:rolleyes:

Ross

[Phubar]

Awesome Bossz!
Still have try out the buttermilk brine.

[SmokinAussie]

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

Cheers!

Bill

[Redhot]

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

[bluetang]

I like that!

[JMSetzler]

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

[hogwild284]

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]

How was the skin on that chicken? Did it crisp up?
Yes they do,cook them on a raised grid

Ross
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]

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]

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.

[GrillinFool]

Never thought of that for grilled chicken. Excellent idea...

[deguerre]

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

Make that two for casa deRedhot!

Done that with fried chicken quite a few times but not in years. Definitely will have to let Redhot do the grilling though. I can fry up a mean mess of chicken, bake or roast too but on the grill? Disaster. Michele's chicken beats mine all to heck.

[Killersmoke]

Whats that green stuff on your plate.... 100% meatatarian!

[Killersmoke]

Looks incredible. Gotta love that Charred goodness!

[Disciple882542]

Got me a pack of thighs soaking in this as we speak! Really looking forward to it tomorrow!

God less,
Disciple

[tish]

I've used buttermilk for soaking and then dredging in flour, cornmeal, or cornflakes for fried chicken. This will be a first for me as a brine, though. Lovin' that it crisps up on a raised grate. This, I'm gonna try! Thank you!! :thumb:

[Phrasty]

As always that's looking awesome Ross!!! I do that with plain yogurt too... You should try it! :wink:

Cheers

[Disciple882542]

As always that's looking awesome Ross!!! I do that with plain yogurt too... You should try it! :wink:

Cheers


what quantity of yogurt/salt do you use with the yogurt?

[Hugo]

You'll have everyone trying buttermilk chicken with Pr0n like that!

[Phrasty]

what quantity of yogurt/salt do you use with the yogurt?

Probably about the same as listed... 1/4 cup-ish. Maybe a bit less.

[gtr]

Eggcellent!

Buttermilk & chicken is a match made in Heaven! :clap2:

[likeadeere]

Starting to see this more and more on the forum - gonna have to try it. Looks delish!

[KnucklHed BBQ]

Budduhmilk here I come! Looks good, I'll give 'er a try!

[expatpig]

When I made this back in October, the flavor was fine , but the texture of the chicken was "hammy" if that makes any sense. Maybe I brined them too long 36hrs.?