My journey in to brining continues with this delicious recipe. I have seen people soak their chicken in buttermilk before and wanted to try this technique out for myself. With the success of my last post for Brined Pork Chops I turned my attention to chicken. I read up on brining techniques for chicken and came across recipes using buttermilk for the brine. For this recipe I added some Curry Flavors to the brine to give the chicken added flavor. Now sit back, grab a nice glass of Chardonnay, and enjoy this recipe for Big Green Egg Curry Brined Chicken.
Big Green Egg Curry Brined Chicken
The brine is as easy as it gets: buttermilk, salt, pepper, turmeric, ground cumin, and curry powder… oh and the chicken!
Mix the seasoning in with the buttermilk.
Place the chicken in a large ziploc bag and add the buttermilk curry brine. Place the chicken in the refrigerator overnight.
As you prep your BGE pull the chicken out of the brining solution and allow to come up to room temperature.
I used the Spatchcock technique to cook the chicken. This technique removes the backbone and allows for an even cooking surface for your whole chicken.
I preheated the BGE to 375° measured at the dome and used a raised cooking surface to grill my chicken directly over the burning coals. It took me a little over an hour to get to 165° measured with a thermapen.
I served the chicken with a simple arugula salad and a side of roasted fall vegetables.
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp black pepper
- Whole chicken
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
- Mix the buttermilk with the salt, pepper, curry, turmeric, and cumin
- Place the brine in a large bag (or bucket)
- Add the whole chicken and place in the refrigerator
- Let the chicken sit overnight
- Preheat the BGE to 375° measured at the dome
- Spatchcock the chicken and place on a raised grid
- Cook for an hour to an hour and a half (or until the chicken measures 165°)
- Let the chicken rest, slice, serve