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Buttermilk- Hot Sauce Brined Chicken Recipe

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This recipe for Buttermilk- Hot Sauce Brined Chicken is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups buttermilk
2 cups cold water
1/4 cup kosher salt
1 T black pepper
1/2 cup plus 3 T hot sauce, divided
1/4 cup plus 2 tsp light brown sugar, divided
1 lime, thinly sliced
4 garlic cloves, smashed
4 to 5 lbs skin on bone in chicken breasts and leg quarters
1/4 cup ketchup
2 T melted salted butter
1 T apple cider vinegar
Directions:
Directions:
1. Whisk together buttermilk, water,salt,pepper,1/2 cup of the hot sauce, and 1/4 cup of the brown sugar in a large bowl until sugar is dissolved; store in line slices and garlic.
2. Place buttermilk mixture and chicken in a large ziplock bag, seal and chill 24 hours. Remove chicken from marinade, discarding marinade, pat dry with paper towels.
3. Heat grill to medium (350º to 450º) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect heat area. Place chicken, skin side up, over indirect heat, and grill, covered until a meat thermometer inserted in the thickest portion registers 165º about 1 hour and 15 minutes.
4. Whisk together ketchup, butter, vinegar and remaining 3 tablespoons hot sauce and 2 tablespoons brown sugar.
5. Brush ketchup mixture onto both sides of chicken, transfer, skin side down, to direct side of grill, and grill uncovered1 to 2 minutes or until skin is browned and crispy; turn and grill, uncovered, 1 to 2 more minutes. Let rest 5 minutes before serving.

 

 

 

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