Buttermilk Barbecue Chicken
Ingredients: Cultured buttermilk, Brown sugar, Apple cider vinegar, Minced garlic, Dry thyme · 100 min cook time · 450kcal · ~₩13,250
Ingredients
500ml Cultured buttermilk, 30g Brown sugar, 15ml Apple cider vinegar, 15g Minced garlic, 2g Dry thyme, 3g Freshly ground black pepper, 5g Smoked paprika, 3g Ground cumin, 2g Cayenne, 10g Kosher salt, 1ea Whole chicken, 2g Extra salt (for skin)
Instructions
1. In a bowl, combine buttermilk, brown sugar, apple cider vinegar, minced garlic, dry thyme, freshly ground black pepper, paprika (smoked, sweet, or hot), ground cumin, cayenne, and kosher salt. Whisk until well combined.
2. Trim off the flat parts of the wings from the whole chicken. Flip the chicken over and use kitchen shears to cut along both sides of the backbone, from the tail end to the front, staying as close to the backbone as possible. Remove the backbone.
3. Switch to a knife and make a cut right in the center through the cartilage covering the breastbone. Cut about a quarter of an inch deep, then snap each side upward to reveal the breastbone. Pull out the breastbone and any remaining cartilage.
4. Cut through the remaining meat and skin to separate the chicken into two halves. Trim any excess skin or fat if desired.
5. Place the chicken halves into a plastic bag set inside a bowl. Pour the buttermilk marinade over the chicken. Seal the bag while pressing out most of the air, ensuring all parts of the chicken are coated with the marinade.
6. Transfer the bagged chicken to the fridge and marinate for 6 to 18 hours. (The chef marinated for about 8 hours).
7. Remove the chicken from the marinade and place it on a paper towel-lined plate. Blot off any excess moisture from the skin with paper towels.
8. Sprinkle a little extra salt on the skin side of the chicken.
9. Place the chicken cut side down, skin side up, on a grill with hot, glowing red hardwood lump charcoal. Cover and cook for 20 minutes. The internal temperature should be between 375-400 degrees Fahrenheit.
10. After 20 minutes, flip the chicken so the skin side is down. Grill for 5 to 10 minutes to get some color.
11. Flip the chicken back to skin side up and continue cooking until it is cooked all the way through. (The chef cooked for another 15 minutes).
12. Remove the chicken from the grill. Serve immediately with sides like potato salad and coleslaw.
Source: Watch the original video