Why You’ll Love this Buttermilk Grilled Chicken Recipe
You’ll absolutely love this Buttermilk Grilled Chicken recipe because it’s not only incredibly tender, but it also bursts with flavor.
The buttermilk marinade works wonders, making the chicken juicy and mouthwatering. I can’t get enough of the tangy notes from the lemon and the subtle kick from the garlic.
Plus, grilling adds that irresistible char that elevates the dish. It’s perfect for summer barbecues or family dinners, and I promise it’ll impress your guests.
You’ll find it’s easy to prepare, so you won’t spend all day in the kitchen. Trust me, this recipe will become a go-to favorite!
Ingredients of Buttermilk Grilled Chicken
When it comes to whipping up a delicious meal, having the right ingredients is half the battle. For this Buttermilk Grilled Chicken recipe, you’ll want to gather everything you need before diving into the cooking process. The ingredients are simple and straightforward, yet they come together to create something truly spectacular. Trust me, once you get a whiff of that marinade, you’ll be hooked.
So, let’s check out what you’ll need to make this tender, flavorful chicken a reality.
Ingredients for Buttermilk Grilled Chicken:
- 3/4 cup buttermilk (or 3/4 cup 2% low-fat milk with 2 tablespoons vinegar mixed in)
- 1/4 cup lemon juice
- 2 tablespoons oil (your choice)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1/2 tablespoon lemon pepper seasoning
- 2 lbs boneless skinless chicken breasts or 2 lbs skinless chicken thighs
Now, before you start grabbing everything from your kitchen, let’s talk about a few things. First off, if you’re not a fan of buttermilk, don’t sweat it; the milk and vinegar combo works just as well. It’s like a little science experiment that turns regular milk into a creamy, tangy delight.
And while the recipe calls for Dijon mustard, feel free to get creative—maybe a honey mustard for a sweeter touch? Or even a spicy brown mustard if you want to kick things up a notch.
And let’s not forget about the chicken; whether you prefer chicken breasts or thighs, both will turn out juicy and flavorful. Remember, it’s all about what you love!
How to Make Buttermilk Grilled Chicken
Now that we’ve gathered all our ingredients for the Buttermilk Grilled Chicken, it’s time to get down to the nitty-gritty of making it. First things first, you’ll want to whip up that marinade. In a large bowl, combine 3/4 cup of buttermilk (or your milk-and-vinegar concoction if you’re feeling adventurous), 1/4 cup of lemon juice, 2 tablespoons of oil, 2 tablespoons of Dijon mustard, and 2 cloves of minced garlic.
Oh, and don’t forget the 1/2 tablespoon of lemon pepper seasoning—this is where the magic really starts to happen. Mix everything together well. You want those flavors to mingle like old friends at a reunion.
Once your marinade is ready, it’s time to introduce your chicken to this zesty bath. Grab 2 pounds of boneless skinless chicken breasts or thighs—whichever you fancy—and toss them into the bowl. Make sure each piece is coated thoroughly.
This is the moment where you can really get your hands dirty, but if you’re feeling squeamish, you could always use tongs. Cover the bowl with plastic wrap and pop it in the refrigerator to marinate. If you can resist it, let it sit for at least 4 hours, but if you’re feeling ambitious, let it marinate for up to 24 hours. Trust me, the longer it soaks, the more flavorful it gets.
When you’re ready to grill, fire up your grill and make sure it’s nicely greased. Take the chicken out of the marinade, letting any excess drip off (we don’t want a marinade explosion on the grill).
Grill the chicken, turning occasionally until it’s cooked through. The time it takes can vary depending on whether you chose breasts or thighs, but you’re aiming for that perfect juicy finish, not a dried-out chicken tragedy. Keep an eye on it and you’ll be rewarded with tender, flavorful chicken that’s sure to impress. Happy grilling!
Buttermilk Grilled Chicken Substitutions & Variations
After marinating that chicken to perfection, it’s time to think about how you can switch things up with your Buttermilk Grilled Chicken.
You can swap out buttermilk for Greek yogurt for a tangy twist, or try coconut milk for a tropical vibe. For a spicier kick, add cayenne pepper or hot sauce to the marinade.
If you’re short on time, marinate for just an hour or use thinner cuts like chicken tenders. Experiment with fresh herbs like thyme or rosemary for added flavor.
Each variation brings a new taste experience to your grilling, so don’t hesitate to get creative!
What to Serve with Buttermilk Grilled Chicken
To enhance the delicious flavors of Buttermilk Grilled Chicken, consider pairing it with sides that complement its tangy and savory notes.
I love serving it with creamy coleslaw, as the crunch and tanginess balance the chicken perfectly. A fresh garden salad with a lemon vinaigrette adds brightness, while roasted vegetables bring in a hearty element.
If I’m in the mood for something comforting, mashed potatoes or a fluffy quinoa pilaf work wonders. For a light touch, grilled corn on the cob is a fantastic choice.
Each of these sides elevates the meal and keeps it exciting!
Additional Tips & Notes
While marinating the chicken is essential for flavor, I also recommend letting it rest for a few minutes after grilling. This helps retain the juices, making each bite tender and flavorful.
Don’t skip the oil in the marinade; it aids in achieving that perfect char. If you have leftovers, store them in an airtight container to keep them fresh. You can also experiment with different herbs and spices for variety.
Finally, always guarantee the chicken reaches an internal temperature of 165°F for safety. Enjoy your buttermilk grilled chicken with your favorite sides for a complete meal!