Buttermilk Southwestern Grilled Chicken

I found this Bobby Flay recipe for Southwestern chicken breasts and I thought it sounded good. I let the chicken marinate overnight and it really made the meat extra flavorful. The chicken smelled amazing while it cooked and it turned out juicy and tender. This recipe paired really well with the Mexican Rice and a Southwestern style salad. We all enjoyed the chicken, even the kids, so I will be making it again soon. I have a feeling this recipe would be great for tacos, enchiladas, and salads too.

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.

Print
Print
Save
Save

Buttermilk Southwestern Grilled Chicken

Yield: 4

Prep Time: 10 min. + 4-24 Hours marinating

Cook Time: 12+ min.

Ingredients:

1 cup buttermilk
1/2 lime, zested and juiced
2 cloves garlic, minced
1/2 tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
Hot sauce, to taste (I used Tabasco)
2 tbsp fresh cilantro, chopped
Sea salt and freshly cracked pepper, to taste
4 boneless skinless chicken breasts, trimmed of any fat

Directions:

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bobby Flay

  Pin It

18 Responses to “Buttermilk Southwestern Grilled Chicken”

  1. 1

    mia xara — January 29, 2014 @ 9:08 pm

    Hi Pam, the chicken looks very tender and moist, I love lime and cilantro, I’m sure they give it an amazing flavor!

    [Reply]

  2. 2

    Marcella — January 29, 2014 @ 9:23 pm

    Wow! Anything by Bobby Flay is a must; I have had a raging crush on him since college haha! Thanks for sharing the recipe!

    [Reply]

  3. 3

    Jersey Girl Cooks — January 29, 2014 @ 9:36 pm

    Great southwestern dinner!

    [Reply]

  4. 4

    bellini — January 30, 2014 @ 1:14 am

    I just love what buttermilk does to chicken.

    [Reply]

  5. 5

    Larry — January 30, 2014 @ 5:18 am

    This looks very, very good Pam and will go on my list for chicken fajitas.

    [Reply]

  6. 6

    Angie@Angie's Recipes — January 30, 2014 @ 5:32 am

    The chicken breast looks really tender and juicy!

    [Reply]

  7. 7

    Brooke — January 30, 2014 @ 6:18 am

    This looks fantastic! Looking forward to making it soon.

    [Reply]

  8. 8

    Kim in MD — January 30, 2014 @ 7:23 am

    I love Bobby Flay’s recipes! I know the buttermilk really makes this extra moist and tender. I can’t wait to try this with the rice (and hopefully) the salad recipe. My fingers are crossed that you post the salad recipe tomorrow! :-)

    [Reply]

  9. 9

    Daniela — January 30, 2014 @ 9:54 am

    This looks so yummy, great combination of spices and flavors!

    [Reply]

  10. 10

    Lia — January 30, 2014 @ 12:47 pm

    Divine!! Fabulous flavours!!
    Cheers,
    Lia.

    [Reply]

  11. 11

    Joanne — January 30, 2014 @ 3:00 pm

    Bobby Flay is the master of the grill! I’m sure this was awesome.

    [Reply]

  12. 12

    Chris @ The Café Sucré Farine — January 30, 2014 @ 3:39 pm

    Sounds terrific Pam, what a great dinner! I love how buttermilk tenderizes the chicken.

    [Reply]

  13. 13

    Pamela @ Brooklyn Farm Girl — January 30, 2014 @ 7:17 pm

    Your chicken looks great, full of so much flavor!

    [Reply]

  14. 14

    recipesask — February 1, 2014 @ 4:03 am

    Great and beautiful recipe! It really looks delicious!! Thanks for such recipe!!

    [Reply]

  15. 15

    grace — February 1, 2014 @ 10:26 am

    yum. bobby flay is my guru for southwestern cuisine. :)

    [Reply]

  16. 16

    Southwestern Salad with an Avocado Cilantro Lime Dressing | Diabetic Recipes Australia — February 9, 2014 @ 12:46 pm

    [...] on the salad and the dressing was a big hit! We all LOVED it and even enjoyed dipping the Buttermilk Southwestern Grilled Chicken in it. This chicken also paired nicely with the Mexican [...]

  17. 17

    John — April 14, 2014 @ 2:39 am

    I’ve one question can I add some vinegar drops? Thanks for the recipe.

    [Reply]

    • Pam replied: — April 14th, 2014 @ 8:17 am

      John,

      I am sure adding a bit of vinegar would be terrific.

      Cheers,
      Pam

      [Reply]

Leave a Comment