Ingredients
- 2 cups buttermilk
- 1 lime, zested and juiced
- 3 cloves garlic, chopped
- 2 tablespoons ancho chili powder (or any pure chili powder)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- Hot sauce, to taste (recommended: Tabasco)
- 1/4 cup coarsely chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- 4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
- Canola oil
Directions
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
Cook's Note:
This recipe also includes the method for fish.
Boneless chicken breasts: about 9 minutes total
Chicken thighs/legs: about 20 minutes total
Bone-in chicken breasts: about 15 minutes total
White Fish: about 8 minutes total
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By allison78
on December 17, 2012
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We LOVE this chicken and we make it all the time. It's now on the regular rotation for dinner. I've modified it, so that I can make it indoors anytime. The marinade works well on chunks of chicken that can be baked in the oven, and I substitute yogurt for the buttermilk, when I don't have that on hand.
By andreamdwyer
on July 06, 2012
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really delicious. made it on the 4th and thought I cooked it a little too long so made it again tonight. great marinade - added 2 chopped shallots and upped the garlic to 8 cloves (chopped, also subbed in chipotle chile powder for ancho. for this second batch, added 1/2 cup canola oil to the marniade, and brushed the chicken with the marinade while cooking. I cut up a whole chicken (both times. topped it with guacamole and cilantro, lime wedges might be nice. served with two cheese corn gratin (BHG and a green bean salad. so fresh for summer. will make again!
By chelefae_10823950
Cedar Rapids, IA
on June 15, 2012
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I loved this recipe. I used boneless skinless chicken breasts, and bone-in chicken thighs and drumsticks. I let them marinate overnight, for approximately 18hrs. The meat was juicey and tender and not overpowered by the hot sauce and ancho pepper. And I used about 2 Tbsp of hot sauce. I grilled mine on my outdoor grill and made the mistake of not oiling or spraying the grill. I can't wait to make it again. Yum!
Read all 9 reviews