As promised from A.D.’s Birthday Dinner, here is the recipe for the Grilled Buttermilk Chicken.  As you can tell from the photo of the completed chicken, it went quick!

This recipe was originally found last year for Thanksgiving as I was planning on doing a larger crowd than previous and I was working on a whole turkey instead of a turkey breast.  I think that A.D. found it on Guy Fieri’s recipe section of FoodNetwork.com and I have since adapted it to chicken as the turkey was such a hit!

Grilled Buttermilk Chicken

• 3# chicken breasts (we used organic, boneless, skin-less breasts, but I’m sure a split chicken would be great!)
• 1 qt buttermilk (if you can’t get fresh buttermilk, Bob’s Red Mill has a nice powdered version)
• 1/4 Frank’s Hot Sauce
• salt, pepper and Hungarian paprika to taste

the marinade:

In a large zipper bag, place the rinsed chicken breasts, buttermilk and hot sauce.  Squish around to distribute all ingredients evenly and ensure coating on all parts.  I typically let this sit in a dish in the refrigerator for 2-3 days so it gets really tender and delicious!  **A note on scaling for this dish, if you have leftover buttermilk from scaling this down, I would use it in the crock pot potatoes!

grill day:

On a large platter, mix about half the intended amount of salt and pepper on the platter.  Place your chicken breasts on the plate in one layer (I had to use two platters for the amount of chicken needed!) and then salt, pepper and paprika the tops.  Grill at about 400 F until internal temperature reaches 165 F.

That’s all there is to it!  Simple and lovely food for the family to share in celebration.  This meal even worked for my 6 year old niece who is a fairly picky eater, she ate the buttermilk chicken, crock pot potatoes and the carrots that were grilled in a packet, that’s a win in my book!

So, as always, I do hope you enjoy and can share with your friends and family!