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Buttermilk Barbecue Chicken – Food Wishes


Hello, this is chef. John from food wishes comm with buttermilk barbecued chicken That’s right. The last time you were enjoying a really good plate of southern fried chicken There is a very good chance that that was marinated in buttermilk before was cooked But for whatever reason that same buttermilk, so it’s not used very often when the chicken is gonna be roasted or grilled In fact, I’m gonna have to ask some old southern people why that is since it really does work quite well No matter how you’re gonna cook your chicken So with that let’s go ahead and get started with the star of the show some beautiful cultured buttermilk And by the way, do not let the name fool you this is actually very low fat it contains virtually no butter at all Alright, the name comes from the fact that he used to be made by fermenting the leftover way when they made butter But anyway to our buttermilk, we will add some brown sugar As well as a little splash apple cider vinegar We will also do a whole bunch of mince garlic As well as some dry thyme and a whole bunch of freshly ground black pepper Plus some type of paprika Okay, I’m using smoked but you could use regular sweet or hopped or any combination? we will also add some ground cumin as well as some cayenne of course and Then we’ll finish up with a whole bunch of kosher salt and that’s it. We’ll go ahead and give this a proper whisking. Oh And let me give you a little obvious advice As long as you have the butter milk sugar and salt you can add any other spices you want I mean you are after all the Bismarck key of this buttermilk barbecue chickadee and It’s up to you to make sure it’s got what you need got what you need But anyway, we’ll go ahead and mix that up at which point we can move on to prepping our chicken which is basically gonna be a refresher course for how to cut up a whole chicken into to gorilla bull halves and Personally for me. I like to trim off the flat parts of the wings first alright Those things always seem to get in the way and the tips burn And I’d rather just grill those separately and have a little secret snack while I’m cooking But suit yourself and then once that set we’ll go ahead and flip our chicken over And we’ll go ahead and switch to some kitchen shears and what we’ll do starting from the tail end It’s cut all the way up to the front of the chicken going as close to the backbone as we can get And we’ll go ahead and do that on both sides And while of course you can use a knife for this for your average home cook and they’re usually sort of dull knives. I find this method a lot more successful and Then what we’ll do once that spine has been scissored is switched back to the knife And we’re gonna make one cut right in the center through a piece of cartilage that covers the breastbone. I Try to cut right in the middle. Like I just did not do And if we cut it in about a quarter of an inch deep and then sort of snap each side upward like this We’re gonna reveal that breast bone Which is now very easy to pull out along with the rest of the cartilage that goes down the center all right, we’ll just peel that out and Once that’s been removed All we have holding. Our two halves together is some meat and skin which we will simply cut through to make two halves and other than possibly trimming off a little excess skin or fat that is pretty much the entire operation and We can now transfer our backbone Liss halves into a plastic bag, which will have set in a bowl And we’ll go ahead and pour in our buttermilk marinade and once all that’s been transferred in We will simultaneously Seal the bag while pressing out most of the air and making sure all the nooks and crannies of our chicken are coming into contact with our marinade and if you’re wondering why the bowl it’s because if you don’t use the bowl some small sharp piece of bone will pop the plastic and You’ll have buttermilk leaking all over your fridge. So it is just much safer to use the bowl as well and That’s it. Once our chickens been buttermilk damn bagged we’ll go ahead and transfer that into the fridge to marinate anywhere between 6 and 18 hours and In case you’re keeping score at home, I did mine for about eight at which point we’ll go ahead and fish that out and transfer down to a paper towel-lined plate and Then it’s probably not a bad idea to grab a couple paper towels and blot off the excess from the skin since putting super wet things on a grill is not generally a great idea and Then once that set I also like to sprinkle on a little extra salt at least to the skin side and that’s it we are now ready to grab our tongs and head outside where hopefully we have some beautifully hot glowing red hardwood lump charcoal and by the way If your coals are still on fire do not put your chicken down Waiting for it to burn down and for the edges of your charcoal to get ashy And what we’re gonna do is place our chicken cut side down Skin side up and we’re gonna cook it like that covered for 20 minutes and by the way, the temperature inside this thing covered is gonna range between 375 and 400 and Then what we’ll do after 20 minutes is go ahead and give this a flip and then we’ll let it grow with that skin side Down for just like five or ten minutes Okay, just so it gets a little bit of color but for this recipe, the majority of the cooking is going to be done with the skin side up and Part of that is when you do a dairy based marinade the skin can burn in black and relatively quickly But also by barbecuing with the skin up the fat underneath the skin is going to sort of based our meat as it cooks So I just gave that side about seven minutes or so and then flipped it back over Where we will continue until it’s cooked all the way through. Oh And is a great philosopher once said life is a compromise And when you do use a wet marinade like a yogurt or buttermilk, you’re generally not gonna get that beautifully brown crispy skin But that’s okay because that trade-off is gonna get us some beautifully moist flavorful meat And besides if we were doing regular barbecue chicken, and you were brushing this with a sauce We’re basically gonna be ending up with the same thing But anyway, I went ahead and finished mine off for another 15 minutes like that At which point I determined it was safely cooked and I went ahead and pulled it off and we will head back inside Where we will let our chicken rest for exactly 0 minutes All right, unlike some barbecued meats, we can go ahead and throw this right on the plate Possibly next to a little potato salad and coleslaw plus for some reason I did a piece of lemon which I inexplicably garnished with a chive blossom as I was really overthinking this I mean I thought it would look pretty but it just sort of looked dirty. But anyway forget about that Let’s talk about how incredibly juicy and delicious this buttermilk barbecue chicken really was All right. I really hope you can see how beautifully moist this is just absolutely dripping and Above and beyond the marinade making this tender and juicy a little bit of Tang eNOS the buttermilk imparts really does help create an especially flavorful chicken and That this works. So well really does make sense considering that yogurt is a very popular marinade for grilled meats So basically, it’s the same idea here Which reminds me if you can’t find buttermilk just use some thinned out yogurt Oh in the true test to know if you properly barbecue to chicken is if you can cut a thin slice of the breast and it Doesn’t totally shred apart into little pieces Which it will do if it’s too dry, ur overcooked so this really was perfect and besides the marinade not overcooking it is also key and Obviously if the white meat is juicy and flavorful, you know The dark meats gonna be just as good if not better and right here I felt obligated to use a little bit of that lemon Except I squeezed it onto the skin and it just beated up and rolled off So I was not having a good day with the lemon but to be honest I really didn’t care that much because this chicken really did come out great But anyway, that’s it where we’re calling buttermilk BBQ chicken Not only does the buttermilk make for a super easy and very delicious marinade But with the rest of the core you buy you can whip up a batch of our famous award-winning Buttermilk biscuits or our equally amazing buttermilk pie or just make a double batch of this But no matter what you do with the rest. I really do. Hope you give this a try soon So head over to food vs. Comm for all the ingredient amounts of more info as usual and as always enjoy You

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Comments
  • (watching cooking video while eating shredded cheese from the bag) damn chef john that looks dope as hell i think ill make this some day

  • LOVE the website we have tried 3 of the recipes one of them the sausage roll, so simple and soooooooooooooooooooooooooooooooo GOOD

  • You can vary the spice mix but not the cutting of the chicken, so it would appear you are NOT the Britney Spears of your kitchen shears…

  • that 'chive' blossom doesn't JIVE, Chef John. Looks more like a small sprig of blooming thyme or basil.

  • Yay! 3 Million subs!!

    Oh – as to why most southerners don't marinade chicken if it is to be barbecued is a complicated issue. First, different parts of the south do their barbecue very differently – some use a dry rub. Some put a sauce on after grilling. Some put a sauce on while grilling. Some marinade in the sauce, then grill. Somehow with doing all that, doing a pre-marinade to work on the tenderness of the chicken gets forgotten. Plus there is the who is doing the barbecue factor. If the man of the house only cooks on his barbecue, and women are pretty much dissuaded from touching "his grill", many Southern belles just let him have his way on this. Its one way of getting a man who has never cooked to – well – cook. Of course, most of them still want the belle to prepare the chicken and then let him grill it. So its not that much of a break, really. Now for the modern Southern men this is not an issue, or at least not as much – so it is clearly a time to reconsider how we marinade the chicken. Southern men now are very capable cooks, though they do still like to be in control of the grill. Belles that grill are rebels – but we're used to that. Been hearing that for a long time!

  • For some reason I feel compelled to quote the worst chef in the world ,and say that I would eat this off a flip flop. Sorry Guy Fieri but I am the Big Moose of who I call a big fat douche.

  • Add some ginger powder and dried chopped onion, it will triple the taste. Also sour cream works even better than buttermilk, since it won't drip on charcoal

  • That chicken is looking great and I may end up making some and I love chicken cooked many different ways.

  • As a southerner hot sauce always goes in my buttermilk for chicken. I guess cayenne kind of does the same thing. IDK you're the chef I just felt the need to share.

  • Ohhhh! Biz Markie and "got what you need." I always love your puns, but this one was well worth the effort! Kudos, Chef John! Kudos.

  • I wish you'd do biscuit glace. It was on the dessert menu at the original Delmonico's in Manhattan, and was a favorite of a few early film stars. I've never seen it on a menu anywhere. I'd love to try it.

  • Ok so what is this buttermilk you Americans always use? I am confused and have no such products in my home country that I am aware of.

  • John. Love it. Made many dishes, all come out well.

    A request: can you do a video for a pomodoro sauce, with chunks of roma?

    Please and thank you.

  • I made the buttermilk marinade too late in the afternoon. Can I but the marinade in the fridge over night and put the bird in the marinade first thing in the morning?

  • Check out Atlas who is 3 years old. He makes a spaghetti that would go well with your chicken.
    https://youtu.be/DGJAJjxFnQA

  • Sweet Chef Cayenne, AKA Chef John here is a lovely competition for you

    https://youtu.be/B5hNWAyvzys

  • I love your recipes. The entire presentation. I am a tour guide. I do a Hearse Ghost Tour in Savannah, Georgia, and lately have been incorporating some of your speech style into my tour. I think it works.

  • Hi chef John, I got quick question. Do you think it would be better to brush the skin with oil before and while grilling so that skin would have somewhat homogeneous crispiness and color(possible spiced oil if extra flavored skin wanted)? Thank you for all of the great recipes!

  • Nice. Though, limited in use by barbecue, it's rare outside of US. However we can always use kitchen grill oven.

  • Good god, this looks delicious. I wish I could travel back in time 10 hours so I could eat this right meow.

  • Oh the pleasure you give. Chef..having just survived a heart attack and been diagnosed with diabetes, can you show great dishes which are really low in sugar and cholestérol. Keep up the great work.

  • To answer the buttermilk question:
    My Alabammy gramma said, it makes the chicken tender, without making it mean (tough), she also told me to pass on this southern tip to all Chef John's fans- " Don't and I mean Do Not put a lid on the fried okra."

  • OMG Chef John. That was possibly the best grilled chicken I have ever produced. I used your marinade exactly as you presented for about 18 hours. However, it makes more sense for me to do chicken thighs. I drained and patted dry the chicken pieces, then I put them on the cool side of the kettle bbq. I flipped it. I moved the food on the grill over the coals for a few minutes, then back to the cool side. Probably 45 min total. I used a thermometer on each piece and removed it as it got to 165°. Perfection! Thank you.

  • I did the challenge to see if I would get tired of Chicken. I want more Chicken with floured tortilla burrito shells. I cannot get enough of baked, boiled, and sometimes fried Chicken. I would love to grill the Chicken as well. It's true. Many Black People love some Chicken. Still have a nice portion size left. Chicken and rice soup with chicken broth. Marinated spaghetti sauce Chicken with cheese and bread crumbs. Baked Chicken with barbecue sauce. When you are exercising to maintain a healthy weight. This quick fix is good for that kind of challenge.

  • Brine that bitch. Bird always needs brine. Do not care if pheasent, hen, or rabbit. Not bird but when cooking one kinda put in class. Your awesome sauce Chef John.

  • Chef John, can you do more vegetarien dishes. I still live meat but try to avoid it in my daily diet. So I need really good vegetarien dishes 🙂

  • And lots of people will go for tandoori chicken, and love it. Given that's marinated in yogurt…. not such a big difference compared to buttermilk. Just what's available in each spot.

  • You're right about the yogurt. For years I've been using a yogurt-based recipe for marinating Barbecued chicken. (mostly cultured yogurt, brown sugar, garlic, s&p, and lots of worcestershire, with a little of the mixture left alone in the fridge to brush on during cooking). Once there was a slight family emergency that prevented me from cooking it when I'd planned, and it marinated for closer to 36 hours — that was easily THE most tender, juicy, flavorful BBQ'ed chicken I've ever eaten, much less ever made.

  • I did this with a dozen boneless, skinless chicken thighs in the marinade for 24 hours then cooked on a charcoal grill. It was delicious!

  • a good way to remove the air from the bag is to leave a small opening and put the bag inside a bow of water, then SLOWLY lower the top of the bag, until all the air has been removed, and then close the bag, some air will remain, but the vast majority will no longer be there, creating as good a vaccum seal as you need.

    of course, you need to avoid getting water inside the bag when you do it. but its far simpler than im making it sound.

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