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Buttermilk Southwestern Grilled Chicken Recipe

Buttermilk Southwestern Grilled Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • 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.

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  • 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!

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  • 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!

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  • on May 18, 2012

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    the ingredients in this marinade are so fresh & fun & flavorfull. the buttermilk really makes the seasoning stick to the chicken. thee best chicken marinade ever!! juicy & delicious every time!!

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  • on July 10, 2011

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    This recipe makes the chicken unbelievably juicy and tender, but really needs a bit more punch. We couldn't taste any of the seasoning even though we marinaded the chicken for about 28 hours and poked holes in the chicken to absorb the flavors. I would definitely make again, but add cayenne or double the spices.

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  • on July 04, 2011

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    Oh my gosh, this is so good! Rave reviews from everyone at our table. I did cut down on the spice just a bit due to one person's ulcers, but other than that I followed the recipe exactly. Yum!

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  • on May 03, 2011

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    I used chicken thighs on a gas grill. Marinated overnight. Hubby had to work late, so that meant me on the grill. First, thighs are fatty so look out for flair ups. Went in the house to stir the roasting veggies for less then a min and came out to a grill of flames. I didn't panic but by the time I got it settled down my thighs were charred... Just a bit more then I think Mr. Flay intends in this recipe! I continued cooking until they came to temp, by this time I had found my hubby's squirt bottle so was armed for flair ups. The end result was quite juicy meat, obviously after peeling off the skin but as for taste, I found it bland. Found myself wanting more taste! So, of course this not so hot review can be chalked up to a novice griller bombing, I felt it important for anyone in a like situation to be informed.

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  • on October 10, 2010

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    I made this recipe tonight for dinner. It was delicious! The chicken was very moist and all of the flavors came together really well! The lime is great with the chicken!

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  • on July 28, 2010

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    I must admit that I am a diehard Bobby Flay lover but sometimes his recipes are a bit over my head with all the chilis and vinegar but this one was truly on point! Only addition/variation made was the addition of 1 teaspoon of Garam Marsala and used deboned leg quarters (we like dark meat in my home and they were perfect! I marinated them for about 4 hours and paired them with grilled summer squash & eggplant with a Sofrito chutney! Yummy!!! Thanks Bobby!

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