This recipe is from MyRecipes. This was their “Dinner Tonight” entree earlier this week. It turned out very good. My husband gave it an 8.5, however he said the “Bean Can Chicken” was his favorite (rating it a 9). Its a good choice if you just want to marinate your chicken and not put sauce on it while grilling. It is also better for you than frying buttermilk chicken.
The only “problem” I had when grilling this, was that I ran out of propane half-way through. I just kept the lid closed and ran to the store for a refill. Crisis was averted, and my chicken still turned out great.
Dinner was served with home made potato salad, grilled marinated vegetables and baked beans. The meal was topped off with Apple Cobbler and Ice Cream. Both recipes are posted below.
Grilled Buttermilk Chicken
- 1 quart buttermilk
- 1/2 cup chopped shallots
- 2 tablespoons chopped garlic
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- Chicken: I used 5 leg quarters and 8 legs
Combine all ingredients (except chicken). Rinse chicken and place in a 9 x 13 x 2″ pan. Pour brine over chicken, cover and refrigerate for at least 4 hours or overnight. Before grilling, drain chicken and pat dry. Grill until thoroughly cooked. I used a gas grill and place the chicken in the center (indirect heat) with only the two outer elements on. About 5 minutes before the chicken is done, I brown the chicken over the direct heat. Remove and let chicken stand about 5 minutes then serve.
Easy Apple Cobbler
(adapted from the millions of recipes for dump cake)
- 1 can (21 oz) apple pie filling
- 1 box yellow cake mix (I only used 3/4 of the box), divided
- 6 tablespoons butter, divided
- Ice Cream
Pre-heat the oven to 350 degrees.
Spray a 8″ square baking dish with cooking spray and empty can of pie filling evenly in the bottom.
Melt 1/2 of the butter (3 tablespoons) and combine with 1/2 of dry cake mix. You should get a moist crumble. Sprinkle over pie filling. Pour remaining cake mix (about 4 ounces) over the top. Slice remaining 3 tablespoons of butter into squares and place on top of cobbler.
Bake for about 30 minutes, or until the top is brown and crisp. Serve with ice cream. Run 3 miles.
*I didn’t need an entire dish of cobbler, so I halved the recipe, using slightly more than 1/2 the box of cake mix.