How To Make Grilled Buttermilk Chicken Within 1 hr 50 mins

In the South, we love buttermilk for more than just biscuits and cornbread. In fact, it’s one of our favorite ingredients for marinating meat — and it’s not just fried chicken. Good grilled chicken can benefit from a dip in this tangy liquid. Because it has a fair amount of acidity and lots of body, the buttermilk coats the chicken in both fat and flavor and acts as a carrier for lots of garlic and a little paprika.

How to Grill Buttermilk Chicken

Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt. You can do this the morning of grilling or the night before. Submerge the chicken in this marinade, and stash it in the fridge until it’s time to cook.Prepare the grill for both direct and indirect heat by firing up one side of the grill to medium high, or filling one side of a charcoal grill with lit charcoal. Cook the chicken covered to 165°F over indirect heat (the unlit side), then move it over direct heat to crisp the skin and create some char. This two-step method ensures that the chicken is cooked properly without drying it out.

Ingredients

Ingredient Checklist

• 1 ½ cups buttermilk

• 8 cloves garlic, chopped

• 1 tablespoon paprika

• kosher salt and black pepper

• 6 pounds bone-in chicken pieces

Directions

Instructions Checklist

• Step 1In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.

• Step 2Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.

• Step 3Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Hands-On: 10 mins Total: 1 hr 50 mins

Yield: Serves 8

Nutrition Facts

Per Serving: 383 calories; fat 21g; saturated fat 6g; cholesterol 133mg; sodium 532mg; protein 43g; carbohydrates 4g; sugars 2g; iron 2mg; calcium 83mg.

How To Make Grilled Chicken and Pepper Salad within 50 mins

There’s grilled chicken, and then there’s marinated grilled chicken, and the two are worlds apart in deliciousness. The latter is involved in this easy dinner recipe, which starts with a garlicky-herb-filled yogurt for the chicken, followed by a quick grill alongside charred mini peppers and red onion. You’ll assemble all this with greens and toasted, torn pita pieces, which add excitement to each bite. Note that the yogurt mixture does double duty—as marinade and as a dressing, so make sure to divide it into two batches before adding the chicken.

Hands-On: 30 mins

Total: 50 mins

Yield: Serves 4

Ingredients

Ingredient Checklist

• 1 ¼ cups plain whole-milk yogurt

• 1 cup packed fresh flat-leaf parsley leaves

• 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)

• 1 clove garlic

• 2 tablespoons olive oil, divided, plus more for grill grates

• 1 teaspoon kosher salt, divided

• 4 6-oz. boneless, skinless chicken breasts

• 8 ounces sweet mini peppers, halved lengthwise

• 1 red onion, sliced into ½-in. rings

• 2 6-in. pitas

• 1 5-oz. pkg. salad greens

Directions

Instructions Checklist

• Step 1

Process yogurt, parsley, lemon zest and juice, and garlic in a blender until smooth, about 2 minutes. Transfer half of mixture to a small bowl; stir in 1 tablespoon oil and ½ teaspoon salt and set aside. Transfer remaining mixture to a dish; add chicken, turn to coat, and let stand at room temperature for 15 minutes. Remove chicken from marinade (discard marinade) and season with remaining ½ teaspoon salt.

• Step 2

Preheat grill to high (450°F to 500°F) and lightly oil grates. Grill chicken, covered, flipping once, until grill marks appear and a thermometer inserted in thickest portion registers 165°F, about 6 minutes per side. Transfer to a cutting board and let rest for about 10 minutes.

• Step 3

Meanwhile, toss peppers, onion, and remaining 1 tablespoon oil in a large bowl. Grill peppers and onion, uncovered, until charred and softened, 5 to 7 minutes. Remove from grill. Grill pitas, covered, flipping once, until warmed through and slightly toasted, about 2 minutes per side.

• Step 4

Slice chicken and coarsely chop onion. Serve chicken on greens with peppers, onion, reserved yogurt mixture, and pitas.

Nutrition Facts

Per Serving: 540 calories; fat 15g; cholesterol 135mg; fiber 4g; protein 50g; carbohydrates 49g; sodium 1002mg; sugars 10g.

How to Make Cheesy Chicken Nachos Recipe Within 20 Mins

Has there ever been a time that ordering nachos has really worked out? To be honest, it always feels like a fight to find the best pieces of chip that are loaded equally with toppings, resulting in an archaeological dig to unearth just the right bite before your friend does. It can be...stressful, to say the least. Making a nachos recipe at home leaves you to pile on the goodies evenly over the chips, which you’ll arrange in a single layer on a rimmed baking sheet. This means every chip is gloriously topped with chicken, cheese, salsa, avocado and, well, more cheese. Make it a bigger meal by adding black beans or get crazy and swap the avocado for guacamole

Hands-On: 20 mins

Total: 20 mins

Yield: 4 servings

Ingredients

Ingredient Checklist

• 1 11-oz. pkg. tortilla chips

• 2 cups shredded rotisserie chicken

• 6 ounces sharp Cheddar cheese, shredded (about 1½ cups)

• 1 cup prepared pico de gallo or salsa

• 2 radishes, thinly sliced

• 2 ounces cotija cheese, crumbled (about ½ cup)

• 1 ripe avocado, sliced

• ½ cup loosely packed fresh cilantro leaves

• 1 jalapeño, thinly sliced (optional)

• Hot sauce, for serving (optional)

Directions

Instructions Checklist

• Step 1

Preheat oven to 400°F. Line a baking sheet with aluminium foil.

• Step 2

Spread chips evenly across baking sheet and top with chicken and Cheddar. Bake until cheese is melted, about 10 minutes.

• Step 3

Top nachos with pico de gallo, radishes, cotija, avocado, cilantro, and jalapeño and hot sauce, if using. Serve immediately.