Buttermilk Brined Grilled Chicken

Weekend Grill Time

Weekend time is perfect time for serious relaxing and I can't think of any better way than grilling.

My grandmother brined a few chickens in her day, using buttermilk to soften the meat fibers with a few herbs for seasoning and what I remember, that is, what stuck in my mind, is that she added brown sugar too, a little something to sweeten the pot so to speak . It was some-kind-of-good-eating I mean to tell ya. This recipe is similar to what I remember her making and is based on one I found in Cooking Light a couple of years ago.

Brine the chicken up to 1 day before grilling in the refrigerator. And if you are planning a picnic, grill up to 1 day before serving (chill airtight and keep on ice until time to serve). Or transport the chicken in the brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to grill.

Grilled Buttermilk Chicken

1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon chicken seasoning
1 tablespoon ground cumin
1 teaspoon pepper
4 to 6 chicken halves

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.
Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes.
Serve hot or cold.