My daughter really, really loves chicken. And she loves grilling. Usually I grill chicken with barbecue sauce for her, but I wanted to try something a little different this time. She loves cilantro and garlic. And that yogurt/buttermilk marinade worked SO well last time, well, we just had to do that again. I thought the yogurt/buttermilk mixture should be more than just a marinade though, it ought to be a sauce …
We both loved the chicken. Really really loved it. It turned out so moist and flavorful. There is something about yogurt and buttermilk that soaks into the chicken. Your chicken will never be dry if you use a yogurt or buttermilk marinade. It’s the most amazing chicken trick ever …
Garlic Cilantro Buttermilk Chicken
- A big handful of cilantro leaves
- 5 – 7 cloves of garlic
- 1 teaspoon of Red Robin Seasoning (recipe here)
- 1/2 teaspoon smoked paprika
- 2/3 cup yogurt
- 1 cup buttermilk
- 3 – 4 boneless, skinless chicken breasts (or other chicken parts, skinned)
Directions:
- Reserve a few cilantro leaves for garnish, then in a handi chopper or food processor, blend up most of the cilantro with the garlic, the seasonings and 1/3 cup of the yogurt. Place in a medium bowl and stir in the rest of the yogurt and buttermilk.
- Before you add the chicken, take out about 2/3 cup of the buttermilk sauce and set it in the fridge in a separate container. This reserved sauce will be the sauce to pour over the chicken after it’s done.
- Add the chicken to the remaining sauce in the bowl, tossing to make sure all sides are covered. Cover the bowl and let it marinade for at least an hour or overnight. Turn the chicken pieces over a few times to make sure all sides of the chicken get a chance to soak up that lovely sauce.
- Heat up the grill and remove the chicken from the marinade, discarding the marinade. (Unless you cook the marinade long enough to kill the germs from the raw chicken, it would not be safe to eat.)
- Grill the chicken, flipping it when it’s slightly browned on one side, then cooking on the other side until it’s done completely through. When you slice a knife into it, the juices should run clear.
- Serve alongside your favorite vegetable over basmati rice, drizzled with the reserved garlicky buttermilk sauce, and garnished with a few cilantro leaves. We had some raw sliced mushrooms and cucumber with ours, but I think it also would go great with asparagus, broccoli, spinach or green beans. I would have put some other veggies in the pictures if my daughter wasn’t in such a rush to eat it! She was very impatient for me to get done with the pictures …
This recipe was shared with Totally Tasty Tuesdays, Cast Party Wednesday, Tastetastic Thursday and Fit & Fabulous Friday.
2 comments
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Beautiful, Ann, and no doubt delicious as well 🙂 xoxo