Patter Fam Sauces


Southwestern Buttermilk Chicken
(serves 12)
3 cups buttermilk
2 lime, zested and juiced
4 cloves garlic, chopped
3 tablespoons ancho chili powder (or any pure chili powder)
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon turmeric
Patter Fam Holy Cow Hot sauce, to taste
1/3 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
6 bone-in or boneless chicken breasts halved
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.  Bone in should marinate for 6 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.

 

 

 

 

 

 

 

SouthwesternClassRecipes

Written by Joyce Peters — May 01, 2016

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