INGREDIENTS
3 cups buttermilk
8 cloves of garlic, peeled and sliced (my sister forgot the garlic...she used a jar)
1 teaspoon ground coriander
1 teaspoon paprika
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
3 1/2 - 4 pounds of chicken pieces {breasts, thighs, legs}
*Salt & pepper to season chicken when ready to smoke & grill
DIRECTIONS
Using a large bowl, combine all of the spices, garlic, buttermilk and mix well. Using a large dish {one that is deep enough for the chicken to be placed flat, side by side and covered with the buttermilk mixture}, pour the mixture over the chicken, being sure to submerge all the chicken in the yummy buttermilk and spices. Cover and refrigerate for 12 hours or overnight. *If you are not smoking the chicken, please head to the Today Show for the grilling directions. You can also print the full recipe while you are there.
Smoking/Grilling the Chicken
First, grease your grates on your grill. Turn on smoker and/or grill. Remove chicken from the buttermilk and pat dry with paper towel. Season chicken with salt and pepper. Smoke for 30 minutes. After smoking, turn grill on medium heat. Grill chicken on both sides, until ready, when internal temperature reaches 165 F (75 C). Remove and enjoy! *A charcoal grill would be fantastic with this recipe!