Barbecue buttermilk marinated chicken

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By: Taking on Magazines

Barbecued Buttermilk-Marinated Chicken Breasts are juicy, tender and unbelievably delicious; addicting even.

The process is beyond easy. Since I try to create as little a pile in the sink as possible, I mixed the buttermilk, cayenne, salt and pepper in a big zip top bag, added the chicken and let it rest there for 30 minutes instead of whisking in a small bowl, then marinating in a dish.

I prepared my grill and when ready wiped the marinade off the chicken, spritzed it with olive oil cooking spray and sprinkled it with salt. I carried the chicken, barbecue sauce, tongs and magazine (I planned on following the instructions exactly) out to the hot grill and was ready to cook.

The chicken went on the rack and I set the timer for 3 minutes. When I heard the ding, I flipped the chicken and set the timer for four minutes. I brushed the top side with my barbecue sauce and waited, watching the deer family that's taken up residence in our back yard try and make themselves invisible in the bushes.

When the time was up, I flipped the chicken again, moving it to a bit cooler area so the sauce wouldn't burn and coated the other side with the Sweet Baby Ray's (I love the stuff).

Three minutes later, it was done.


  • 2 cups well-shaken buttermilk
  • ½ teaspoon ground cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 6 boneless, skinless chicken breast halves
  • Olive oil, for grilling
  • ½ cup homemade or good-quality store-bought barbecue sauce


  1. In a small bowl, whisk the buttermilk, cayenne, ½ tsp. salt, and ½ tsp. pepper until combined.
  2. Put the chicken in a bowl, dish, or large zip-top bag. Cover with the marinade, turning the chicken to coat if necessary, and let sit for 20 to 30 minutes.
  3. Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  4. Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over with oil and season lightly with salt.
  5. Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Flip and grill for another 3 to 4 minutes. Brush the top side with barbecue sauce, flip, and brush more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before serving.

The post Barbecued Buttermilk-Marinated Chicken Breast first appeared on Taking on Magazines

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