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Buttermilk Southwestern Grilled Chicken
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Buttermilk Southwestern Grilled Chicken

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time: 4 hours
Total Time 4 hours 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Grill Pan

Ingredients

  • 1 cup buttermilk
  • ½ lime zested and juiced
  • 2 cloves garlic minced
  • ½ tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ 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

Instructions

  • Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce 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 before 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 grill pan and allow it to rest for 5 minutes before slicing and serving.