Buttermilk Southwestern Grilled Chicken
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Buttermilk Southwestern Grilled Chicken
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup buttermilk
- ½ lime zested and juiced
- 2 cloves garlic minced
- ½ tbsp chili powder
- 1 tsp ground coriander
- 1 tsp cumin ground
- ½ tsp Turmeric
- hot sauce to taste (I used Tabasco)
- 2 tbsp cilantro chopped, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 4 chicken breast trimmed of any fat, boneless skinless
Instructions
- Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.
- Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.
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