Jalapeño-Buttermilk Brined Grilled Chicken + Weekly Menu & Chili Contest Info

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The photographer who shot my wedding, also took the head shot that’s in my cookbook. He and his wife actually came to my parent’s house yesterday to get their copy of the cookbook signed. It was so fun. They made the Caprese Quinoa Patties with Balsamic Ricotta first from the book and absolutely loved them. Of course, I was thrilled to hear that. Brian’s wife described my cooking style perfectly when she said something along the lines of, “You cook with every day ingredients and make classic recipes…but they’re just healthier.”

She hit the nail on the head. My style is nothing outside the box, it’s just very practical when it comes to both nutrition and ingredients.

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When I saw this recipe, I must admit, I was intrigued enough to make it….and accept it as a total failure.

Buttermilk?

Jalapenos?

Brown sugar?

Onion?

Simple sugar baste?

Totally bizarre. I had to try it.

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My only regret with this recipe was not using chicken breasts. I know others love dark meat and chicken thighs, but every time I try making them…I swear that it’ll be the last time. I share that same opinion after this recipe, though I’m sure at some point I’ll end up making chicken thighs again.

The brine itself was absolutely divine. The flavors simply…work. There’s some sweet, some salty, and some savory all contained in the piece of chicken that is incredibly moist, even after grilling.

Labor Day is upon us…think of this recipe then, if not before!

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4.0 from 1 reviews
Jalapeño-Buttermilk Brined Grilled Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This combination of flavors you'd never dream of working so perfectly...but they do!
Ingredients
  • 1½ cups low fat buttermilk
  • ¼ cup brown sugar
  • 1½ Tbsp salt
  • ½ tsp black pepper
  • 1 Tbsp Worcestershire
  • 5 dashes Tabasco
  • ½ onion, sliced
  • ½ lemon, juiced
  • 2 jalapenos, sliced
  • 3 garlic cloves, minced
  • 2 lbs boneless, skinless chicken thighs, trimmed of visible fat
  • ¼ cup water
  • ¼ cup sugar
Instructions
  1. In a large ziplock bag, combine the buttermilk, sugar, salt, pepper, Worcestershire, Tabasco, onion, lemon juice, jalapenos, and garlic. Seal the bag and shake well.
  2. Add the chicken to the bag, seal, and turn to coat all the meat. Refrigerate the chicken overnight or up to 48 hours.
  3. In a small pot, combine the water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Once boiling, remove from heat and set aside to cool.
  4. Preheat grill to medium-high heat. Once preheated, add the chicken to the grill and cook 4-5 minutes per side, basting with the simple syrup on each side. Serve chicken hot.
Notes
Recipe slightly adapted from The Barbee Housewife

*Nutrition Information is a close estimate due to the use of the brine.
Nutrition Information
Serving size: 5 oz Calories: 188 Fat: 10.8 Carbohydrates: 3.2 Sugar: 3.2 Sodium: 477 Fiber: 0 Protein: 28.3 Cholesterol: 121

Weekly Menu: August 18th – 22nd

 My 4th annual Chili Contest kicks off today with recipe submissions! Please send me your best chili recipe (nicole@preventionrd.com). I will be accepting the first 10 recipes received. The winner will receive a $100 Visa gift card and the runner-up, a $50 Visa gift card. The winner will be announced following the college football season and after all 10 recipes have been made and sampled. Thank you in advance for all your wonderful recipes…I can’t wait to try them! :)

 Be well,

sig4

Comments

  1. I’m a fan of any simple chicken recipe. This sounds lovely and delicious. With the corn? MONEY!
    I’m intrigued about the scalloped tomatoes. Never heard of such a think.

  2. I’m looking forward to getting my hands on your cookbook! And I’m with you on dark meat chicken…I’ve tried to like it, but just prefer white. My Grandma always soaked her chicken in a brine and it was amazing (of course, it was fried!) I can’t believe it’s almost chili season again :-)

    • Nicole, RD says:

      I can’t wait for you to get my book, either! You’ve been a reader for so long! :) Chicken that has been brined and fried? Oh my yum!

  3. haha Nicole, you wrote exactly what I was thinking I when I saw this:

    When I saw this recipe, I must admit, I was intrigued enough to make it….and accept it as a total failure.

    Buttermilk?

    Jalapenos?

    Brown sugar?

    Onion?

    Simple sugar baste?

    Totally bizarre. I had to try it.”

    I’m glad you tried it first :)

    I’m going to give it a shot. Thanks for posting (and being willing to try something different).

  4. That does sound interesting! I too am on the fence about chicken thighs – sometimes I really love them and other times I don’t – weird! Enjoy your Sunday!

  5. I love using buttermilk! I will try this soon! Thanks

  6. This sounds awesome! I would probably like it better with breasts, too. Thighs are so moist but there’s something slimy about them.

  7. That brine sounds delicious! I’m more of a chicken breast fan, too (unless we’re talking buffalo wings, and in that case I’m a flapper girl, NOT a drummette girl :) ).

  8. This sounds delicious! I’m more of a dark meat person – I think it is too easy to dry out white meat. I tend to overcook for fear of getting someone sick.

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