Buttermilk Barbecued Chicken

serves 8

BBQ Chicken2

Hint From Ken: 

The buttermilk marinade seems to really work well with chicken and is excellent with bone in chicken too… Grilled or smoked. This thick marinate keeps chicken from drying out on the grill. The two sauces blend well together with this method. There are a lot of ingredient so to simply the process just place everything out pre-measured before you start. Remember not to put chicken on the grill cold right out of the refrigerator. Let it sit out a little (not too long) before cooking for better results. When done, slice one piece to make sure meat is cooked through. Juices will run clear when properly cooked.

What you’ll need:

1 cup buttermilk

8 boneless chicken breasts

1 cup mayo

1/2 cup sour cream

1 clove fresh garlic minced and mashed

kosher salt

cup buttermilk

3 tbsp fresh chopped parsley

3 tbsp fresh chopped chives

1/2 white vinegar

dash hot sauce

1 tbsp paprika

1/2 tsp black pepper

1/8 tsp cayenne pepper

I cup apple cider vinegar

1/2 cup ketchup

1/3 cup tomato paste

1/4 cup worcestershire sauce

1/2 cup of honey

1/2 cup of sugar

1/2 tsp red pepper flake

1/2 tsp coarse ground pepper

1 tbsp onion powder

1 tbsp granulated garlic

BBQ Chicken BBQ Chicken w_ Grits & Summer Salad

First:

In a bowl… Combine buttermilk mayonnaise, sour cream, garlic, 1 tsp kosher salt, parsley, chives, vinegar, paprika, hot sauce, cayenne and black pepper…

Mix ingredients together well… cover with plastic wrap and refrigerate.

Next:

In another bowl… Combine apple cider vinegar, ketchup, tomato paste, 1/4 cup worcestershire sauce, 1 tbsp onion powder, 1 tbsp granulated garlic, salt and 1/2 tsp coarse ground black pepper, red pepper flakes, honey and sugar…

Mix all ingredients except for sugar and honey and mix together well… Transfer to stove top in a pot on medium heat and bring to a simmer… Gradually stir in honey and then sugar… and whisk well… remove from heat and cool.

Next… Place chicken in a large plastic food storage bag with all of buttermilk mixture and 1/4 of the apple cider bbq sauce mixture… Seal tight and shake to evenly coat chicken. Refrigerate for at least 2 hours to let flavors develop.

Next…

Build remove chicken from refrigerator and set aside… Build a charcoal fire with coals on one side of grill. When coals are ready, grill chicken over direct heat with grill top loosely closed and vents open for two minutes per side (monitoring for flare ups). With tongs, place chicken one piece at a time in a bowl with 1/2 of the remaining apple cider sauce… Coat chicken and return to the side of the grill without coals. Grill with top on and vents 80% closed for another 10 minutes… Baste chicken with remaining apple cider sauce and place chicken on a serving dish… cover loosely with tin foil. Let chicken sit to rest at least 5 minutes before slicing…

 

©Ken Johnson Hillbilly Supper Club 2015

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