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Buttermilk Brined Grilled Chicken
by
Drick Perry
Calificación: 4.5
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.%20Or%20transport%20the%20chicken%20in%20the%20brine%20when%20grilling%20on-site.%20Keep%20the%20meat%20well%20chilled%20in%20an%20ice%20chest%20until%20ready%20to%20grill.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl,%20mix%20buttermilk,%20shallots,%20garlic,%20salt,%20sugar,%20cumin,%20and%20pepper.%20Rinse%20chicken%20and%20pat%20dry.%20Trim%20off%20excess%20fat.%20Submerge%20chicken%20pieces%20in%20buttermilk%20brine.%20Cover%20and%20chill%20for%20at%20least%204%20hours,%20or%20up%20to%201%20day.%20Lift%20chicken%20from%20brine;%20discard%20brine.%20Wipe%20excess%20from%20chicken%20with%20paper%20towels.%20Lay%20chicken%20pieces%20on%20a%20barbecue%20grill%20over%20medium%20coals%20or%20medium%20heat%20on%20a%20gas%20grill%20(you%20can%20hold%20your%20hand%20at%20grill%20level%20only%204%20to%205%20seconds);%20close%20lid%20on%20gas%20grill.%3C/p%3E%3Cp%3ECook,%20turning%20frequently,%20until%20browned%20on%20both%20sides%20and%20no%20longer%20pink%20at%20the%20bone%20(cut%20to%20test),%2020%20to%2030%20minutes.%3C/p%3E%3Cp%3EServe%20hot%20or%20cold.%3C/p%3E){kind=link}