Buttermilk Chicken

On my dog walk I found a big 20 year old stainless steel Kenmore propane grill being thrown away. I know the owners from years of walking by their house and they were very kind and delivered it to us in their big white truck. 

Over the weeks following my husband took it apart and sent for a bunch of new parts and basically rebuilt it and then bought a tank of propane and hooked it up. It's amazing.

We made and keep on making marinated chicken breasts, buttermilk chicken. Here's what you do:

Buy boneless chicken breasts and marinate them in low-fat buttermilk with sprinkles of Adobo seasoning and squirts of sriracha hot sauce overnight in the fridge. The buttermilk breaks down moisturizes and tenderizes the chicken and seasonings do their magic!

With tongs lift the chicken out of the marinade and bake it in the oven (single layer) in a Pyrex baking dish at 450 for 30 minutes or until done. 

To grill using propane preheat to 450 and cook it 9-12 minutes a side depending on the size of the pieces.

If using hardwood charcoal it will cook in a shorter amount of time.

You won't  be sorry! It's  moist and delicious and the chicken is equally good COLD or at room temps or hot. Don't reheat it in the microwave because it will change the texture and make it taste like a boiled chicken.

(I liked this web site for buttermilk chicken too)