Monday, June 11, 2012

Buttermilk Brined Chicken

I have been uninspired lately.  I have been cooking and snapping pictures, but haven't been posting.  Time is not my friend.  : (

I don't want you to miss out of this really tasty chicken.  You know that's the big joke at our house. 
The girls ask, "Mommy, what's for dinner?"
I respond, "Guess."
They say in a sad monotone voice, "Chicken."
And I say with a wink, "YOU, are RIGHT!"
Chicken can be boring.  It can be dry and just bland.  Chicken breasts are one the lowest fat sources of protein you can find.  Chicken has to be our friend, if nothing more than out of necessity.  So I marinate it, sauce it up, braise it and now I BRINE it!

I found this recipe in Southern Living, June 2012

Buttermilk Brined Grilled Chicken
2 c. buttermilk
2 c. cold water
1/4 c. firmly packed brown sugar
1/4 c. hot sauce (I used Frank's Hot Sauce)
3 T. kosher salt
1 T. freshly cracked pepper
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
1 (3 1/2 - 4 lbs. whole chicken cut up)--* I used 1 package of boneless, skinless chicken breasts and 1 small package of chicken legs

  1.  Whisk together the first 6 ingredients in a large bowl until sugar is dissolved:  stir in onion and next 2 ingredients.
  2. Place buttermilk mixture and chicken in a large freezer bag; seal and chill for 24 hours.  Remove chicken from marinade; discarding marinade. 
  3. Grill over medium heat. 
I served this with cream peas (found them fresh at HEB) and roasted rosemary potatoes b/c my peeps just love these potatoes!

To cook the fresh peas, place peas in a heavy saucepan, cover with water (about 2 inches above the peas), add in a few strips of bacon (I used the Hormel pre-cooked variety, b/c that's what we have on hand.  I roughly chop it and toss it in.  It's just for a little flavor.)  Add salt to taste.  Bring to a boil, cover and simmer for 35 to 45 minutes.  I add lots of freshly ground pepper when I am ready to serve.  I always serve peas with pepper sauce.  And a good piece of cornbread would have gone great, but I just didn't get around to it. 

Make this one of your go-to summer suppers!