Marinated overnight, the buttermilk and
spice solution does a good job keeping
the chicken breasts moist during cooking.
The cumin gives them a nice spicy taste.
Ingredients:
6 chicken thighs
6 chicken legs
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
3 tablespoons ground cumin
1 teaspoon black pepper
Directions:
In a large bowl, mix buttermilk, shallots,
garlic, salt, sugar, cumin, and pepper.
Rinse chicken thighs and drumsticks,pat dry.
Submerge chicken pieces in buttermilk brine.
Cover and chill at least 12 hours.
Lift chicken from brine; discard brine.
Wipe excess from chicken with paper towels.
Lay chicken pieces on a barbecue grill
over medium coals, close lid on gas grill.
Cook, turning frequently, until browned
on both sides and no longer pink at the bone,
20 to 30 minutes. Serve hot or cold.
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