Monday, July 27, 2015

Buttermilk Brined Chipotle Chicken with Peach Barbecue Sauce

Okay, I have a disclaimer to make... one of the many reasons I love summer so much (like long days at the beach, having time to read great books, the smell of the air in the morning, fresh fruits and vegetables, fresh cut grass...) is that summer is the time we barbecue. And I love me some barbecue!

In particular, I'm crazy about barbecued chicken and there's just something about the way a good
barbecue sauce tastes on a chicken breast. But the only problem is that a bone in chicken breast takes a while to cook and if not done right it's not uncommon to have burned over cooked skin, dry chicken - or worse - chicken that isn't cooked all the way through.

But never fear, because I've found there are several techniques for getting juicy, tender, chicken breasts on the barbecue that are cooked all the way through, and crispy on the outside without being burnt to a tinder. And that technique begins with brining them in buttermilk.

Buttermilk has magical enzymes that penetrate and tenderize meat without breaking it down too much as a vinegar might do. And chicken breasts, after they've brined, (how to put this) *ahem* they get bigger (kind of like a visit to the plastic surgeon).

Grill them using the techniques below and then slather in my incredible Peach Barbecue Sauce. The result is tender, juice chicken, crispy skin, and a sweet, sour, sticky sauce that I promise is TDF (To. Die. For.)

Visit the printable recipe here: Buttermilk Brined Chipotle Chicken with Peach Barbecue Sauce

Or join me at the Casa de Kitchen Witch and cook along with me!

  • 1 litre or quart of buttermilk 
  • 4 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper 
  • Canned Chipotles in Adobo sauce
  • 4 large bone in skin on chicken breasts
  • 1 cup ketchup
  • 4 ripe peaches
  • 1-2 chipotle peppers (depending on how hot you want it)
  • 3/4 cup brown sugar
  • 1/3 cup balsamic vinegar
  • 1/3 cup red wine vinegar
  • 1 tablespoon butter
  • 1 tbsp creole seasoning

  1. Put the chicken into a large resealable plastic bag. Mix the buttermilk, salt pepper, and 2 tbsp of adobo sauce from the can and pour over the chicken. Chill at least 4 hours or overnight. Drain and rinse before using.
  2. Score the peaches with the shape of x just at their base and then submerge for 10 seconds into boiling water, and remove with a slotted spoon. Let them cool slightly and then peel from the place you scored them. The peel will come off easily. Cut them into small cubes and place in a blender with the ketchup, brown sugar, chipotle peppers, and other listed seasonings. 
  3. Blend until smooth, store in an air tight container and refrigerate. Will keep for 1 month in the fridge. 
  4. Place your chicken breasts skin side down onto a hot grill and using tongs move them and turn  periodically, spraying with water if you have any flare ups. Cook this way until golden on all sides for about 12 minutes a side and then move the chicken to indirect heat but face the meatier part of the breast toward the high heat source. Cover and continue to roast 15-25 minutes longer until the meatiest part of the breast registers 150 degrees. 
  5. Generously brush the breasts all over with the barbecue sauce. Continue to brush with the sauce and cook about another 2-3 minutes until the meat reaches 160 degrees. Remove to a platter and let rest five minutes before serving. 


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.  

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