Grilled Buttermilk Chicken

Excellent grilled chicken. The buttermilk brine keeps it moist and tender....plan ahead, it needs to brine at least 4 hours. Adapted from a Sunset recipe.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  quart buttermilk
• 1⁄2 cup  chopped shallot
• 2  tablespoons  chopped garlic
• 2  tablespoons kosher salt
• 2  tablespoons sugar
• 1  tablespoon ground cumin
• 1  teaspoon pepper
• 3 -4  lbs  cut-up chicken

Directions

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin and pepper.
2. Rinse chicken parts and pat dry; trim off excess fat and submerge chicken into buttermilk brine; cover and chill for at least 4 hours or up to 1 day.
3. Lift chicken from brine; discard the brine; wipe excess from chicken with paper towels.
4. Grill chicken over medium coals or medium heat on a gas grill; close lid and cook, turning frequently, until browned on both sides and no longer pink at the bone, about 30-40 minutes depending on the size of your chicken pieces.