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Buttermilk Brine

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1 quart buttermilk

1 small onion, finely chopped (or use 1/2 cup chopped shallots)

2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)

2 tablespoons kosher salt

2 tablespoons sugar

1 teaspoon cumin (can use up to 1 tablespoon) (optional)

1 1/2 teaspoons black pepper



In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.


Rinse the chicken in cold water and pat dry with paper towels.


Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.


Cover and refrigerate for a minimum of 8-24 hours.


Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.


Grill or oven-bake as desired

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