Buttermilk Southwestern Grilled Chicken
Serves 2



Here is what you need:

1 cup buttermilk

1/2 lime, zested and juiced

2 cloves garlic, chopped

1 tablespoon  chili powder
1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

Hot sauce, to taste (recommended: Tabasco)

1/4 cup coarsely chopped fresh cilantro leaves

Salt and freshly ground black pepper

2  boneless chicken breasts (each about 6 to 8 ounces)

Canola oil




Add the buttermilk to a large bowl and add lime zest and juice.


Add garlic,hot sauce, chili powder, coriander, cumin and  turmeric. 


Add cilantro, and salt and pepper, to taste.



Mix well.


Add the chicken and coat well.

Cover the bowl with plastic wrap. Marinate in fridge for 4 to 24 hours. (If you are using fish, marinate 30 minutes.)



,Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels.


Brush with oil and season with salt and pepper, to taste, on both sides.


Grill until golden brown and charred on both sides and just cooked through about 4 minutes a side. If you butterflied the chicken like I did you grill it 3 minutes on one side, 2 on the second side. I butterfly the breasts for grilling because I think it comes out more even.






 I served with corn. (Cut corn off 2 cobs, sauted in a pat of butter with lemon zest and juice, garlic, salt, pepper and finished with basil._