Traditionally, my colleagues and I like to gather for Barbequing and Grilling a new dishes. 

This time we decided to make the Buttermilk Brined Chicken Breasts, which, I bet, might be a great choice for your tasty lunch as well ;-).

So, let me introduce your new go-to barbecue chicken recipe!

Keep the chicken soaking in the buttermilk brine overnight. Glaze the breasts generously with your favourite sauce and prepare yourself for one of the most tender chicken breasts, you've ever grilled!

You will need:    

• 2 cups low-fat buttermilk
• 1 Tbs. salt
• Four 1-pound bone-in chicken breasts
• 1 Tbs. ground cinnamon
• 1 Tbs. ground coriander
• 1 Tbs. sugar
• 1 Tbs. granulated garlic
• 1 Tbs. ground cumin
• 1 Tsp. ground ginger
• 1 Tbs. onion powder
• 1 Tbs. freshly ground  black pepper
• 1 Tsp. ancho chile powder
• 1 Tsp. chipotle chile powder
• 1 Tsp. ground sage

Your favourite sauce for chicken, barbecue or otherwise (optional)

Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times.

Combine the 11 herbs and spices in a small container with an airtight lid. Oil the grill racks. Preheat your grill.

Then remove the breasts from the bag and discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently massaging the rub into the meat.
When the grill is hot, place the chicken breasts, skin down, over the direct heat section of your grill and cook for 3 or 4 minutes until nicely seared. Sear the other side for 3 to 4 minutes.
Move the chicken breasts to the indirect area and wait for about 30 minutes.
During the last 5 minutes glaze the chicken breast with your choice of sauce on the skin side only. Remove the breasts from the grill to a platter and let rest for about 5 minutes.

Serve and enjoy your meal. With love from GreenPro family!