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Buttermilk Southwestern Grilled Chicken

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.

Buttermilk Southwestern Grilled Chicken

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.

Buttermilk Southwestern Grilled Chicken

 

Buttermilk Southwestern Grilled Chicken

Buttermilk Southwestern Grilled Chicken

Servings: 4

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 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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19 Comments

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

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

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

  4. This looks fantastic! Looking forward to making it soon.

  5. Kim in MD says:

    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! 🙂

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

  7. Divine!! Fabulous flavours!!
    Cheers,
    Lia.

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

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

  10. yum. bobby flay is my guru for southwestern cuisine. 🙂

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

    1. John,

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

      Cheers,
      Pam