Do you know how when you try something new, you're just not too sure how it is going to come out? Well, this was one of those times! I knew that soaking chicken or pork in buttermilk was magical in creating a really tender, juicy meat, but I had never seasoned the buttermilk first. You really need to try this, but beware, you must let it soak overnight...the longer the better.
Add to one quart of buttermilk:
1/2 cup chopped shallots
2 tbs chopped garlic
2 tbs kosher salt
2 tbs sugar
1 tbs ground cumin
1 tsp black pepper
I mix this all together in a zip lock bag. Immerse the chicken, zip and leave in the refrigerator. Honestly? I let it soak over night and I am convinced that is why the flavors were perfect.
So far this is simple! When you are ready to cook the chicken, preheat your grill. Dump out the buttermilk and blot the excess off with paper towels. Cook, turning frequently for about 20-30 minutes.
When it is done, I let it rest while I cook prepare the roasted asparagus and Jasmine ginger rice.
The asparagus gets a little olive oil, salt, and pepper. When the oven reaches 400 degrees, cook for about 15 minutes turning them a few times. While that is going on, I prepare the rice. Again, this is simple and takes about as long as the asparagus! Bring to a boil 1 1/2 cups chicken broth, about 2 tbs butter, 2 tbs chopped ginger, and salt and pepper. Add 1 cup of rice, cover, lower the heat and cook for about 10-15 minutes. It cooks a lot quicker than regular long-grain rice does, so check it a few times.