Serves 4
500 min
Buttermilk Brined Chicken
Recipe GLPRdc91567a6c9b86
Tender and flavorful chicken thighs marinated in a seasoned buttermilk brine. The acidic buttermilk tenderizes the meat while infusing it with garlic, onion, and paprika flavors. Perfect for a simple, home-style dinner that's naturally gluten-free and low in carbohydrates.
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Ingredients
8 bone-in, skin-on chicken thighs
2 cups buttermilk
1 tablespoon garlic powder
1 teaspoon paprika
1 tablespoon onion powder
2 teaspoons kosher salt
Directions
In a large bowl, whisk together the buttermilk, garlic powder, paprika, onion powder, and kosher salt until the spices are fully dissolved and evenly distributed throughout the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the buttermilk marinade over the chicken, ensuring all pieces are submerged and well coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, but preferably 8 to 24 hours, to allow the buttermilk to fully tenderize the chicken and develop flavor.
When ready to cook, preheat your oven to 375°F (190°C) or prepare your grill to medium-high heat. Remove the chicken from the marinade and allow excess liquid to drip off. Discard the marinade.
For oven cooking: arrange the chicken thighs skin-side up on a baking sheet and bake for 35 to 40 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone. For grilling: place skin-side down on the grill and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.
Let the cooked chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve warm as the main course.
