I really wanted to love this chicken. Don't get me wrong, everyone ate it and seemed to enjoy it, but it wasn't my favorite way to eat chicken. I thought it was a little dry, but (shh...) it could have been the one manning the grill (no it wasn't me!) and not the recipe itself.
I don't know if I would necessarily go out of my way to make this recipe again, but it wasn't bad...just not anything super special.
1 quart buttermilk (I made my own w/1% milk and vinegar)
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total) (I used wings...no one ate the wings!)
6 chicken drumsticks (about 1 3/4 lb. total) I also used some boneless skinless chicken breasts
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
Note: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight).
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