Buttermilk Southwestern Grilled Chicken
I made this Southwestern chicken breasts recipe by Bobby Flay, because I thought it sounded tasty. I let the chicken marinate overnight, and it made the meat extra flavorful. The chicken smelled amazing while it cooked, and it turned out juicy and tender. We all enjoyed this easy chicken recipe and thought it paired well with Mexican rice and a Southwestern-style salad. This Mexican chicken recipe would be excellent for tacos, enchiladas, and salads.
Buttermilk Southwestern Grilled Chicken
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
How to Make Buttermilk Southwestern Grilled Chicken
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.
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.
Hi Pam, the chicken looks very tender and moist, I love lime and cilantro, I’m sure they give it an amazing flavor!
Wow! Anything by Bobby Flay is a must; I have had a raging crush on him since college haha! Thanks for sharing the recipe!
Great southwestern dinner!
I just love what buttermilk does to chicken.
This looks very, very good Pam and will go on my list for chicken fajitas.
The chicken breast looks really tender and juicy!
This looks fantastic! Looking forward to making it soon.
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! 🙂
This looks so yummy, great combination of spices and flavors!
Divine!! Fabulous flavours!!
Cheers,
Lia.
Bobby Flay is the master of the grill! I’m sure this was awesome.
Sounds terrific Pam, what a great dinner! I love how buttermilk tenderizes the chicken.
Your chicken looks great, full of so much flavor!
Great and beautiful recipe! It really looks delicious!! Thanks for such recipe!!
yum. bobby flay is my guru for southwestern cuisine. 🙂
I’ve one question can I add some vinegar drops? Thanks for the recipe.
John,
I am sure adding a bit of vinegar would be terrific.
Cheers,
Pam