Ingredients
Units
BARBECUED BUTTERMILK-MARINATED CHICKEN
- buttermilk - 2 cups (shaken)
- ground cayenne pepper - 1/2 tsp.
- salt - 1/2 tsp.
- freshly ground black pepper - 1/2 tsp.
- boneless (skinless chicken breast halves - 4-6)
- olive oil (for grilling)
- homemade or good-quality store-bought barbecue sauce -1/2 cup
- Buffalo hot sauce - 2 tablespoons
BUTTERMILK CILANTRO LIME DRESSING
- buttermilk - 3/4 cup
- chopped cilantro - 2 tablespoons
- fresh squeezed lime - 1 lime
- salt - to taste
- pepper - to taste
SALAD
- corn on the cob - 2
- olive oil - for grilling
- red leaf lettuce - 1 head
- cherry tomatoes - 1 cup (halved)
- avocado - 1
- serrano or other hot chili peppers - 1
- black beans - 1 can
- cilantro - garnish
- lime - garnish
Instructions
BARBECUED BUTTERMILK-MARINATED CHICKEN
- In a small bowl, whisk the buttermilk, cayenne pepper, 1/2 tsp. salt, and 1 tsp. pepper until combined.
- Put the chicken in a shallow dish. Cover with marinade, turn to coat. Let sit for 20-30.
- Meanwhile, prepare the grill by heating it on a medium-high until it reaches 400°F - 475°F on a gas or charcoal grill.
- Shake the excess marinade off the chicken and pat dry with a paper towel. Lightly coat the chicken all over with olive oil, season lightly with salt and pepper.
- Mix the BBQ sauce and hot sauce together.
- Grill the chicken without moving it until grill marks form on one side, about 3-4 minutes. Flip and grill for another 3 to 4 minutes until grill marks form. Brush the top side with spicy barbecue sauce, flip, and lather more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before slicing, serving and slathering with more BBQ sauce.
- Lightly oil the shucked corn cob and grill it over medium-high heat until it begins to char and caramelize, rotating to cook evenly.
- Once cooled, shave the corn kernels from the cob.
BUTTERMILK CILANTRO LIME DRESSING
- Whisk together the buttermilk, chopped cilantro, lime juice, salt and pepper and set aside.
SALAD
- Chop the lettuce, tomatoes, peppers and avocado.
- Warm the beans.
- Toss the lettuce together with the dressing.
- Top with veggies, beans and grilled chicken. Spritz with a squeeze of fresh lime juice.
Notes
The original recipe for Barbecued Buttermilk-Marinated Chicken is from Fine Cooking. I adapted it a bit here and incorporated the chicken into my recipe for Buttermilk BBQ Southwest Chicken Salad.
Adapted from Original Barbecued Buttermilk-Marinated Chicken from Fine Cooking
- Prep Time: 30 minutes
- Cook Time: 15 minutes