Buttermilk Chicken
More of a method than a recipe, this creates super moist and tender grilled chicken.
1 whole chicken, cut up
1 pint of buttermilk
2 tbsp minced chives
salt & pepper to taste
In the morning, rinse chicken and pat dry. Place in non reactive bowl and coat with the buttermilk, chives, salt & pepper, turning the pieces for even coverage. Place in the fridge to marinate. Heat grill to medium high. Remove chicken from dish, discard any liquid. Grill chicken until cooked through, about 20 to 30 minutes, depending on size of pieces. Use a meat thermometer; cook to 165 degrees in the thickest part of the meat.