Every summer I seem to run into a recipe that I just simply can’t stop making over and over again. In the past it has been the Silver Palate’s pasta with tomatoes and brie cheese, and fabulous “Way Life Should Be” lobster recipe from New York Times, and one summer many moons ago I made this super-simple raspberry sherbet recipe almost every day. This summer I am fixated on this buttermilk grilled chicken recipe.
It must be something about the buttermilk that makes it taste so wonderful. Buttermilk is a scary, scary thing to me (have you ever taken a really close look at this stuff?), but I have to say that anything I make with it, from this chicken, to fresh ricotta cheese, to my all-time favorite buttermilk fried chicken recipe, turns out great. This recipe calls for mixing up buttermilk, paprika, lots of garlic and some fresh herbs and letting the chicken soak in it all day before grilling it up. It comes out with a delicious flavor that is even better when you eat the leftovers cold for lunch the next day.
One trick that I always use when it comes to grilling chicken: I use kitchen shears to cut the chicken breast halves in half again, so you are left with breast quarters. Much more manageable in terms of picking up and eating…which is what you are going to do with scrumptious summertime grilled chicken, right? Right!