This just could become your new go-to barbecue chicken recipe. The chicken stays in the buttermilk brine overnight, so plan accordingly. Glaze the breasts generously with your favorite sauce and prepare yourself for one of the moistest, most tender chicken breasts you’ve ever cooked on the grill.
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I made this tonight for the first time in a long time. I honestly don't understand the people who don't like the rub. Too much cinnamon? Not by my taste buds. The flavors are perfectly balanced and the buttermilk brine results in the most moist chicken breast I've ever had from the grill.
Do you wash off the buttermilk after brining?
The Chicken was moist, but we did not like the rub.
I used chicken leg quarters and was very pleased with how moist the brine made them. The rub is wonderful...though I didn't use as much of the ground peppers being timid of spicey heat! Very much worth the effort on this one.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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