In a small bowl, whisk the buttermilk, cayenne, 1/2 tsp. salt, and 1/2 tsp. pepper until combined.
Put the chicken in a bowl, dish, or large zip-top bag. Cover with the marinade, turning the chicken to coat if necessary, and let sit for 20 to 30 minutes.
Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over with oil and season lightly with salt.
Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Flip and grill for another 3 to 4 minutes. Brush the top side with barbecue sauce, flip, and brush more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before serving.
nutrition information (per serving):
260, Fat Calories
14, Saturated Fat
2, Polyunsaturated Fat
5, Monounsaturated Fat
Photo: Scott Phillips