Jalapeno Buttermilk Brined Grilled Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
1 cup cold water
3 cups buttermilk
3/4 cup packed light brown sugar
4 tablespoons salt
1 tablespoon cracked pepper
3 tablespoons Worcestershire
5-10 dashes hot sauce (or more to taste)
1 medium onion, sliced
1 lemon, thinly sliced
3 large jalapeños, seeds and ribs removed for less heat (or more to taste)
3 cloves garlic, minced (I used garlic paste)
3 1/2 to 4 lbs chicken (I used skinless, boneless thighs)
For simple syrup:
1 cup water
1 cup sugar
For the simple syrup:
Over medium heat on the stove, bring 1 cup water and 1 cup sugar to a simmer for 2 minutes. Allow to cool. Set aside for later.
For the chicken:
In a large bowl stir water, buttermilk, sugar, hot sauce, Worcestershire, hot sauce, salt and pepper until sugar is dissolved. Place chicken and buttermilk mixture in a 2 gallon zip-top bag. Add remaining ingredients and refrigerate for a minimum of 24 hours. (I kept mine in the brine approximately 48 hours.)
Remove chicken and discard brine liquid. Heat grill to 300-350 degrees and brush lightly with canola oil. Grill chicken until a meat thermometer inserted into the thickest part of the meat reads 165 degrees turning from time to time and basting with simple syrup while cooking. Let stand 5-10 minutes prior to serving.