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Buttermilk chicken


  • 1 cup low fat buttermilk
  • 2 Tbsp WorldSpice chicken seasoning
  • 2 whole bone-in chicken breasts, about 2 lbs


  1. In a small bowl, combine the buttermilk and World Spice seasoning. Mix to combine.
  2. Pour the seasoning buttermilk into a zip top bag large enough to hold the chicken and the marinade. You can also use a shallow glass dish covered with plastic wrap. Just make sure the marinade covers the chicken completely.
  3. Close the bag and massage the marinade into the chicken pieces. You can do the same thing with the glass dish, it's just a little messier.
  4. Place chicken and marinade in the refrigerator for at least an hour and as long as 8 hours.
  5. Preheat grill to medium high heat.
  6. Remove the chicken from the marinade and pat dry with a paper towel.
  7. Place the chicken on the grill skin side down over direct heat and cook for 3 to 4 minutes until skin is seared.
  8. Turn chicken and cook another 3-4 minutes.
  9. Turn off heat to one side of the grill or prepare your charcoal for indirect heat and move the chicken to the indirect heat part of the grill.
  10. Close the lid and let the chicken roast for about 30-45 minutes until cooked to an internal temperature of 165 degrees.
  11. Remove chicken from the grill and let rest 5 minutes before serving.