If you’re craving something with a perfect balance of spicy kick and tender juiciness, this Buttermilk Hot Sauce Brined Chicken Recipe is exactly what you need in your kitchen repertoire. The magic lies in the tangy buttermilk and bold hot sauce brine that tenderizes the chicken while infusing it with layers of vibrant flavor, making every bite irresistibly juicy and packed with personality. This dish is a celebration of simple ingredients coming together to create something truly special, and I can’t wait for you to experience just how spectacular it tastes.
Ingredients You’ll Need
These ingredients are surprisingly straightforward but absolutely essential to achieving that signature spicy, tangy, and tender profile. Each ingredient plays a key role, whether it’s softening the chicken, adding heat, or balancing flavors with a touch of sweetness and brightness.
- 2 cups buttermilk: The secret to tender, juicy chicken with a subtle tang.
- 2 cups cold water: Helps dilute the brine to just the right intensity for soaking.
- ¼ cup kosher salt: Essential for seasoning and brining the chicken through and through.
- 1 Tbsp black pepper: Adds a mild bite and depth to the brine’s flavor.
- ½ cup hot sauce: Brings the heat that makes this brined chicken stand out.
- ¼ cup brown sugar (packed): Balances the spice with a warm sweetness that caramelizes on the grill.
- 1 lime (sliced): Introduces zesty brightness and a fresh citrus twist.
- 4 garlic cloves: Infuses the brine with aromatic richness and subtle pungency.
- 6 boneless skinless chicken breasts: The perfect canvas for soaking up all those vibrant flavors.
- â…“ cup BBQ sauce: Adds smoky, tangy layers when brushed onto grilled chicken.
- 2 Tbsp hot sauce: Mixed into the BBQ sauce for an extra pop of spice during grilling.
How to Make Buttermilk Hot Sauce Brined Chicken Recipe
Step 1: Prepare the Flavor-Packed Brine
Whisk together the buttermilk, cold water, kosher salt, black pepper, ½ cup hot sauce, and brown sugar until the sugar dissolves completely. Stir in the sliced lime and garlic cloves to infuse that zesty and aromatic punch. This brine is where the magic begins, melding tang, spice, sweetness, and freshness into one delicious soaking bath for your chicken.
Step 2: Brine the Chicken
Place the chicken breasts inside a large gallon-size ziplock bag and pour the prepared brine over the chicken, ensuring each piece is well submerged. Seal the bag tightly and refrigerate for a full 24 hours. This slow soak allows the buttermilk and hot sauce to tenderize the chicken beautifully while imparting bold flavor into every fiber.
Step 3: Remove Chicken from Brine
After the brining time is up, take the chicken breasts out of the marinade, letting any excess drip off. They’re now ready to move on to the grill, perfectly seasoned and ready to shine.
Step 4: Make the Spicy BBQ Glaze
Combine the BBQ sauce with 2 tablespoons of hot sauce in a small bowl. This mixture will become your flavorful glaze, adding smoky heat that perfectly complements the subtle tang and spice from the brine.
Step 5: Grill to Perfection
Heat your grill and cook the chicken breasts for 12 to 15 minutes, flipping occasionally, until an internal temperature of 165ºF is reached. Don’t forget to brush the chicken with the BBQ and hot sauce glaze on each side just before taking it off the grill – this step seals in moisture and amps up that irresistible spicy-sweet finish.
How to Serve Buttermilk Hot Sauce Brined Chicken Recipe
Garnishes
Sprinkle freshly chopped cilantro or parsley over the chicken to add a burst of green freshness that brightens the plate and adds a lovely herbal note. A few extra lime wedges on the side will let you squeeze a little more tang for those who love a citrus punch with their spicy chicken.
Side Dishes
This chicken shines alongside creamy coleslaw that cools the palate or a simple corn on the cob brushed with herb butter for sweet, buttery balance. If you want something heartier, a side of roasted sweet potatoes or grilled veggies will complement the smoky spice beautifully without competing for attention.
Creative Ways to Present
Think beyond the plate by serving the chick as a filling in warm tortillas topped with crunchy slaw and avocado slices for a gourmet taco experience. Alternatively, carve the breasts over mixed greens dressed with a light vinaigrette for a vibrant, protein-packed salad. The Buttermilk Hot Sauce Brined Chicken Recipe lends itself to endless creative serving options!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken breasts in an airtight container in the refrigerator for up to 3 days. Keeping them covered helps maintain moisture and flavor so you can enjoy delicious bites even days after grilling.
Freezing
If you want to save some for later, wrap cooked chicken breasts tightly in plastic wrap then foil, or use freezer-safe containers. Properly frozen, they’ll keep for up to 2 months without losing much of their tender texture or spicy flavor.
Reheating
For best results, gently reheat leftover chicken in a skillet over medium heat or in the oven at 350ºF until warmed through. This method preserves juiciness better than microwaving, which can sometimes dry out the meat. You can also brush a bit of extra BBQ sauce or hot sauce glaze before reheating to revive the flavors.
FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in pieces like thighs or drumsticks work wonderfully with this brine. Just remember to adjust the cooking time since bone-in chicken takes a bit longer to reach the safe internal temperature.
Can I make this recipe less spicy?
Definitely. You can reduce the amount of hot sauce in the brine and glaze to suit your heat preference, or substitute a milder hot sauce. The buttermilk brine will still deliver tender, flavorful chicken without the full heat punch.
Is it necessary to brine chicken for 24 hours?
While 24 hours achieves maximum tenderness and flavor infusion, you can brine for as little as 6 to 8 hours if short on time. Just expect slightly less depth of flavor and moisture.
What type of hot sauce is best for this recipe?
Classic cayenne-based hot sauces like Frank’s RedHot work beautifully, providing a balanced heat and vinegar brightness. Feel free to experiment, but stick to sauces with a similar profile for best results.
Can I bake the chicken instead of grilling?
Yes, baking at 400ºF for 20 to 25 minutes until the internal temperature reaches 165ºF is a convenient alternative. Just apply the BBQ glaze during the last 5 minutes of baking to caramelize that sticky, delicious coating.
Final Thoughts
Trust me when I say this Buttermilk Hot Sauce Brined Chicken Recipe is one of those dishes you’ll want to make again and again. It’s approachable yet bold, simple yet packed with flavor that bursts on your palate. Whether you’re cooking for a family dinner or a weekend barbecue, this recipe will quickly become a go-to favorite. Give it a shot and savor every juicy, spicy, tender bite!
Print
Buttermilk Hot Sauce Brined Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Buttermilk Hot Sauce Brined Chicken recipe features tender and flavorful boneless skinless chicken breasts marinated in a spicy buttermilk hot sauce brine. The chicken is grilled to perfection and finished with a tangy BBQ hot sauce glaze, delivering a perfect balance of heat, zest, and smoky flavor. Ideal for a quick and delicious summer meal that serves six people.
Ingredients
Brine
- 2 cups buttermilk
- 2 cups cold water
- ¼ cup kosher salt
- 1 Tbsp black pepper
- ½ cup hot sauce
- ¼ cup brown sugar (packed)
- 1 lime (sliced)
- 4 garlic cloves
Chicken
- 6 boneless skinless chicken breasts
BBQ Sauce Glaze
- â…“ cup BBQ sauce
- 2 Tbsp hot sauce
Instructions
- Prepare the brine: In a large bowl, whisk together buttermilk, cold water, kosher salt, black pepper, ½ cup hot sauce, and brown sugar until the sugar has fully dissolved. Stir in sliced lime and garlic cloves to infuse flavor.
- Brine the chicken: Place the 6 boneless skinless chicken breasts into a gallon ziplock bag. Pour the prepared brine over the chicken, seal the bag ensuring the chicken is fully submerged, and refrigerate for 24 hours to tenderize and flavor the meat.
- Remove chicken from brine: After 24 hours, take the chicken breasts out of the marinade and pat dry slightly to prepare for grilling.
- Make the BBQ hot sauce glaze: In a small bowl, combine â…“ cup BBQ sauce with 2 tablespoons of hot sauce and mix well for a flavorful glaze.
- Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for 12 to 15 minutes, turning occasionally, until the internal temperature reaches 165ºF to ensure they are fully cooked. During the last few minutes on the grill, brush both sides of the chicken with the BBQ hot sauce glaze to caramelize and add extra flavor. Remove from the grill and let rest briefly before serving.
Notes
- Ensure the chicken is fully submerged in the brine to maximize flavor penetration.
- Adjust hot sauce amounts to your preferred spice level.
- Use a meat thermometer to check for doneness to avoid overcooking.
- If you don’t have a grill, you can cook the chicken on a stovetop skillet for similar results.
- Allow chicken to rest after grilling for juicier meat.
