Serves 4
1 cups buttermilk
1 lime, zested and juiced
1 1/2 cloves garlic, chopped
1 1/4 tablespoons ancho chili powder (or any pure chili powder)
1 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1/3 teaspoon turmeric
Patter Fam Holy Cow Hot sauce, to taste
3 T coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 boneless chicken breasts (halves)
Canola oil

Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander,
cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.
Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate.

Marinate boneless up to 4 hours.

Preheat the grill pan over medium-low heat for boneless breasts. Remove the meat from the marinade letting most of the marinade drip back into the bag. Place one to two tablespoons of oil in a cast iron pan or non-stick pan. Season the chicken with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.

Buttermilk Chipotle Sauce
1/2 cup milk
1/2 cup buttermilk
2 T chopped cilantro
1/2 T minced chipotle peppers
1 T Lime Juice
1/4 T Ancho chili powder
1/4 tsp. turmeric
Salt and Pepper to taste

Mix all the ingredients together in a pot. Whisk and bring to a simmer. Serve over
Southwestern Buttermilk Chicken