Life is full, our weekends are busy, and consequently we don’t get out to our cabin at the lake as often as we thought we might. But when we have an available evening, we always love the change in pace, being out on the water, and the uninterrupted family time.
BUTTERMILK HOT SAUCE BRINED CHICKEN
2 cups buttermilk
1 cup cold water
1/4 cup salt
1 tablespoon black pepper
1/2 cup plus 3 tablespoons hot sauce, divided
1/2 cup plus 2 teaspoons light brown sugar, divided
1 lime, thinly sliced
4 garlic cloves, smashed
4 pounds bone-in chicken thighs
1/4 cup ketchup
2 tablespoons melted butter
1 tablespoon apple cider vinegar
Whisk together buttermilk, water, salt, pepper, 1/2 cup of the hot sauce and 1/4 cup of the brown sugar in a large bowl until sugar is dissolved, stir in lime slices and garlic.
Place buttermilk mixture and chicken in a large ziplock bag, seal bag and chill for 24 hours. Remove chicken from marinade, discarding marinade, pat dry with paper towels.
Heat oven to 350F. Place chicken on a foil lined baking sheet and cook for 45 minutes or until internal heat registers at 165F.
Whisk together ketchup, butter, vinegar, 3 tablespoons hot sauce and 2 teaspoons brown sugar.
Turn oven to broil. Brush ketchup mixture onto both sides of chicken, return chicken to oven for 1 to 2 minutes on each side until skin is crispy.
Recipe adapted from Southern Living, July 2016