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
Recipe by Prevention RD at https://preventionrd.com/jalapeno-buttermilk-brined-grilled-chicken/