Chicken that has been brined in buttermilk before grilling will be soft and juicy. In order to give the buttermilk in this dish a fiery Southwest flavor, I seasoned it with chipotle, coriander, cumin, and lime.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups buttermilk
- ¼ cup chopped cilantro
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 ½ teaspoons chipotle chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 (8 ounce) boneless, skinless chicken breasts
Instructions
- Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
- Prepare an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 52 g |
| Saturated Fat | 2 g |
| Sodium | 244 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |