top of page
  • Writer's pictureTerri Windover


Marinating the chicken in a spiced buttermilk keeps it moist and tender. I love this marinade for juicy chicken thighs and thick pork chops. 


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


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.

11 views0 comments

Recent Posts

See All
bottom of page