Marinating the chicken in a spiced buttermilk keeps it moist and tender. I love this marinade for juicy chicken thighs and thick pork chops.
INGREDIENTS:
1 cup buttermilk
3 tablespoons chopped fresh cilantro
1 teaspoon garam masala
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
pinch cayenne pepper
8 pieces bone-in chicken
1/4 cup maple syrup
1/2 teaspoon lime zest
1 tablespoon lime juice
INSTRUCTIONS:
In large bowl, whisk together buttermilk, 2 tbsp of the cilantro, the garam masala, garlic powder, half of the salt, the pepper and cayenne pepper.
Add chicken, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove chicken from marinade; discard marinade. Sprinkle with remaining salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until instant-read thermometer inserted in thickest part reads 165°F, about 35 minutes.
Meanwhile, in small bowl, stir together maple syrup, lime zest and lime juice. Brush chicken all over with maple syrup mixture; grill until glossy and coated, about 3 minutes. Sprinkle with remaining cilantro.