Buttermilk-Hot Sauce Brined Chicken Recipe

Name: Buttermilk-Hot Sauce Brined Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 cups cold water; 1/4 cup kosher salt; 1 tablespoon black pepper; 1/2 cup plus 3 Tbsp. hot sauce, divided; 1/4 cup packed plus 2 tsp. light brown sugar, divided; 1 lime, thinly sliced; 4 garlic cloves, smashed; 4 to 5 lb. skin-on, bone-in chicken breasts and leg quarters; 1/4 cup ketchup; 2 tablespoons (1 oz.) melted salted butter; 1 tablespoon apple cider vinegar

Servings: persons

2 cups buttermilk
2 cups cold water
1/4 cup kosher salt
1 tablespoon black pepper
1/2 cup plus 3 Tbsp. hot sauce, divided
1/4 cup packed plus 2 tsp. light brown sugar, divided
1 lime, thinly sliced
4 garlic cloves, smashed
4 to 5 lb. skin-on, bone-in chicken breasts and leg quarters
1/4 cup ketchup
2 tablespoons (1 oz.) melted salted butter
1 tablespoon apple cider vinegar

1
Whisk together buttermilk, water, salt, pepper, 1/2 cup of the hot sauce, and 1/4 cup of the brown sugar in a large bowl until sugar is dissolved; stir in lime slices and garlic.
2
Place buttermilk mixture and chicken in a large ziplock plastic freezer bag; seal bag, and chill 24 hours. Remove chicken from marinade, discarding marinade; pat dry with paper towels.
3
Heat a grill to medium (350u00b0F to 450u00b0F) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect heat area. Place chicken, skin side up, over indirect heat, and grill, covered, until a meat thermometer inserted in thickest portion registers 165u00b0F, about 1 hour and 15 minutes.
4
Whisk together ketchup, butter, vinegar, and remaining 3 tablespoons hot sauce and 2 teaspoons brown sugar.
5
Brush ketchup mixture onto both sides of chicken; transfer, skin side down, to direct side of grill, and grill, uncovered, 1 to 2 minutes or until skin is browned and crispy; turn and grill, uncovered, 1 to 2 more minutes. Let rest 5 minutes before serving.
6
Allow 24 hours for brining.

1255

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups buttermilk, 2 cups cold water, 1/4 cup kosher salt, 1 tablespoon black pepper, and more.

Yes, Buttermilk-Hot Sauce Brined Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk-Hot Sauce Brined Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions