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.

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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