Buttermilk Brined & Grilled Half Chicken Recipe
Muscadine Glaze, Sweet Potato Cornbread Dressing (allow extra time during lunch hours)
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Brine the Chicken
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined. Submerge the halved chicken in the brine, cover, and refrigerate for at least 4 hours or overnight.
- 2
Prepare Sweet Potato Cornbread Dressing
In a large saucepan, melt butter over medium heat. Add diced sweet potatoes and cook until tender. Stir in crumbled cornbread, chicken broth, and beaten eggs. Mix well and fold in chopped green onions. Season with salt and pepper to taste. Set aside.
- 3
- 4
Serve
Serve the grilled chicken with sweet potato cornbread dressing on the side. Drizzle any remaining muscadine glaze over the top of the chicken.
