Last week we made some delicious butter. Part of the process requires separating the butter from the buttermilk. Once it was separated, we were left with a few cups of thick buttermilk. We refrigerated it hoping that we would come up with something special to use it for. I searched the net hoping to find an interesting recipe, but most uses for buttermilk were for making fried chicken. Apparently, soaking the chicken in buttermilk overnight makes for a juicy, well seasoned fried chicken. I knew that I didn't want to make greasy, fried chicken but a light bulb went off in my head and I wondered what it would be like if I soaked the chicken in the buttermilk and then grilled it instead. Would the end result be the same - moist and juicy chicken?
I went ahead with the experiment and soaked cubes of chicken breast in a mixture of buttermilk, garlic, thyme, parsley, and salt & pepper. I left it in the fridge, covered, overnight.
After getting home from work tonight, we skewered the meat alternating with chunks of onion and that beautiful lavender eggplant from yesterday. The onion and eggplant had been cubed and seasoned with olive oil, salt, pepper, and paprika.
The skewers were then grilled on medium-low for about 15 minutes, until everything was crispy and succulent. Once done, everything got a generous squeeze of fresh lemon juice.
Moist, well flavored chicken.
Did the buttermilk make a difference?
Mony says 'for sure' but I'm not as convinced. Don't get me wrong, the chicken was delicious and tender but I'm sure that marinating it in pretty much anything overnight would result in a moist, tasty chicken. On the positive side, the buttermilk did add a delicate flavour and was a nice change from the usual yogurt marinade we do. The eggplant was a nice addition and did not have that bitter taste eggplant has gotten a bad rap over. Even Mony, who is not too fond of the vegetable, fought me for the last piece.
If we regularly had buttermilk on hand, we would definitely make this recipe as part of our weekly repertoire.