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To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 8 cloves garlic, 2 tablespoons salt, oregano, thyme, rosemary, Worcestershire sauce and 1 teaspoon pepper in a bowl. Stir until the sugar and salt dissolve.
To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
To prepare sauce: Combine basil, mint, 1 clove garlic, vinegar, oil, coriander, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Let stand at least 1 hour before serving (or cover and refrigerate for up to 3 days).
To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil all over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.
Oil the grill rack. Grill the chicken, with the lid closed, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 4 to 6 minutes per side. Serve the chicken with the herb sauce.