What’s up, tender juicy chicken thighs?
This is my new favorite way to prepare chicken! In the past, I’ve used buttermilk for frying chicken, but since I’m trying to keep things extremely relatively healthy, I decided to branch out into the buttermilk marinade style. The buttermilk really tenderizes the chicken beautifully. This is inspired by a Rachael Ray recipe that used a portion of the marinade for salad dressing (and that’s put aside BEFORE you marinate the chicken!…We’re not prepping a salmonella salad, y’all!)
Try my version– it’s fabulous and super easy. And, it’s perfect if you’re low-carbing.
Marinade:
1 cup buttermilk
1/2 cup full-fat mayo
2-3 Tb fresh thyme
1 tsp garlic powder
1 tsp kosher salt
Chicken:
1 pound of boneless, skinless chicken thighs cut into chunks
1 Tb butter
1 Tb olive or canola oil
Whisk together and set aside 1/2 cup to use as salad dressing.
Cut up boneless skinless chicken in chunks or strips and soak in remaining marinade for 2 hours in the fridge. Heat up a grill pan on medium/high with 1 Tb butter and 1 Tb oil. When the pan is hot, put chicken chunks in (don’t crowd them) and grill for about 7 minutes per side on medium heat. Don’t move them around in the pan too much– let them sit and sizzle so they get that yummy, crunchy, caramelization!
1 pound of chicken pieces will require 2 batches of grilling. Replenish with more butter/oil before grilling the second batch.
Serve with a salad tossed with the leftover dressing. Top chicken with a few sprigs of thyme before serving.
