Grilled Buttermilk Chicken

This is one of my favorite, basic chicken recipes. I always make extra, take the cooked meat off the bone before storing it and use it in salads and sandwiches throughout the week. Here's my go-to guide for cooking times/temps for bone-in chicken: http://www.perdue.com/Tips_From_The_Kitchen/Cooking_Times/Chicken_Cooking_Times/chicken_parts_with_bone.asp

This recipe is excellent. Overnight is definitely better than just a few hours. Just remember to trim the excess chunks of fat/skin before marinating. The chicken is very tender and flavorful. A very nice low cost meal when having company.

it could...think of your grill as an outdoors oven. I go back and forth with recipes I like. In the summer, I grill it, in the winter, I bake it.

Can this recipe be baked in the oven and still have the same effect?

Great dish. Served for our Mother's day lunch and everyone raved over the moistness. I had to give the recipe out several times. Will definitely become a picnic staple.

I marinated over night, and found that the buttermilk kept the chicken very moist. I liked how it really charred on the grill, which doesn't happen with oil based marinades.

You can absolutely use boneless skinless chicken breasts. I would consider cutting them in half or even making kebabs. Grill them over medium to medium-high heat, turning them often, until they are cooked through.

JeanneBeth- I don't see why you couldn't use boneless skinless chicken breast with this recipe. I do a similar recipe using plain yogurt instead of buttermilk and I use skinless chicken breast and it turns out great. Very flavorful and tender.

I had a question: Can this be made with the skin off? We're trying to eliminate the fats we can.

I tried this on pork chops this weekend and it was a huge hit with my in-laws. I did change it a little so I marinated overnight and roasted the chops in a hot oven instead of grilling, but they came out really well. I look forward to trying this again in the future.