Buttermilk Adobo Chicken Breast

[dj mishima]

I had some leftover pasilla guajillo adobo left in the freezer from when I did a whole bird. However, it was not enough to marinade very much on its own. So, I decided to experiment a bit.

Here's 3 breasts and 3 tenders soaked in buttermilk and adobo with a few healthy squirts of Sriracha. Marinated for around 13 hours. I don't know why, but the colors were not showing up well on my phone today.


Tenders finished before the breasts


Breasts

These turned out great! I'll try this again next time. Perhaps with some minor tweaks. For one, I didn't oil my grates well enough. Some chicken was sacrificed. Also, I might try to marinade even longer. As I have noticed that some recipes say to marinade in buttermilk up to 24 hours(one even recommended 2 days.) If I can spare it, I might try to reserve some marinade before adding it to the chicken for a sauce. I felt bad dumping all of the excess marinade out. But, I mixed it all in the bag with the chicken this time. Finally, I will probably tweak the adobo recipe a bit since I don't think I have enough pasilla chiles left to make another batch.

Thanks for looking!

 

[jcam222]

Looks delicious. Those flavors together I’d like.

 

[xray]

Beautiful bird! Like!!