Posted 11 months ago

Buttermilk Reverse Marinated Chicken with Charred Corn Salsa

The great thing about this recipe is it can be enjoyed hot off the grill, right out of the fridge or room temperature as part of a potluck!

The best thing about a revese marinade is that by placing the meat (or vegetables) in the marinade AFTER the cooking process you have an instant punch of flavour and a sauce to be served at the table (and you do not lose any during a cooking process)

Grilled Chicken:

2 cloves garlic, finely minced

2" pice fresh ginger, finely minced

1 tsp smoked paprika

1 tsp kosher salt

1/8 tsp fresh cracked pepper

Buttermilk Sauce (Reverse Marinade)

1tsp garlic, minced

1 green onion, finely chopped

2 tsp fresh thyme (approcimately 15 sprigs)

1/2 bunch chopped parsley

1/4 cup chopped chives

3 Tbsp fresh chopped oregano (optional)

2 tsp grainy mustard (we love Kozliks)

1 cup buttermilk

1/4 cup mayonnaise

1/2 tsp smoked paprika

1 tsp kosher salt

Charred Corn & Tomato Salsa:

1 cup corn, charred in a dry pan

1-2 Tbsp good quality olive oil

2 green onion, finely chopped

1 clove garlic, minced

2 tomatoes, diced

1 red pepper, diced

1/2 cucumber, seeded and diced

juice of 1 lemon

juice of 1 lime

1/2 cup chopped parsley, dill or cilantro

1. Buttermilk Sauce: In a stainless steel bowl, mix together all ingredients, set aside while you grill the chicken.

2. Corn & Tomato Salsa: To char corn, Heat a saute pan on medium-high heat.  Place corn in pan (single layer), allow corn to char and take on colour. Stir in olive oil and season with salt and pepper.  Place charred corn in stainless steel bowl along with remainder of ingredients. Season to taste with salt and pepper. Add another drizzle of olive oil and set aside.

3. Pre-heat grill or oven to 400F. Grill/bake chicken until cooked through. Place cooked chicken directly into buttermilk sauce. 

4. Serve with boiled new potatoes or cooked rice and top iwth Corn & Tomato Salsa



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