After another busy weekend of boating/Fishing in the Chesapeake and Fishing in the Potomac river, we had a relaxing Sunday which provided some time to fire up the Kamado Joe (Bessie).
My wife picked up 4 large bone-in chicken breasts from Wegmans. I was looking for that grilled chicken wing type flavor but I wasn’t really in the mood for chicken wings. I found a Bobby Flay recipe for Buttermilk Southwestern Grilled Chicken which I didn’t follow exactly but did use the main ingredients.
My recipe was as follows:
2.5 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp Cumin, ~1/2 cup rank’s Red Hot Wing’s Hot Sauce (Buffalo flavor), and 1 Tsp Black Pepper.
Mix together and add to chicken in a 1 gallon Freezer Bag. Place in fridge and let marinade. Overnight would be preferred but I only did around ~5 hours. Remove chicken from marinade and coated with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.
Pre-heated the Kamado Joe to 400 degrees, added pecan/mesquite wood chips and grilled under raised direct heat using the KJ grill extender. I grilled with the breast side down for 10 minutes, then flipped to have bone-side down until the internal breast meat temperature hit 163-165 degrees (around 50 minutes total grill time).
While the chicken was resting, I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken and saved the rest for dipping.
The chicken was super juicy and had great flavor. I will definitely make this again but will try to marinade for longer. I also may try removing the skin so the rub and marinade gets more direct contact with the meat. Served with corn and Egg Noodles.
Overall, I highly recommend.
Congrats to Phil for a great win in the British Open….