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In Reply to: Pro's/ Con's Chicken posted by GoVols on February 28, 2011 at 10:16:01:
I've used buttermilk in that capacity for 4 hours, and up to overnight. It provides moisture to the chicken, and tenderizes to a small degree due to its acid content. Feel free to add other flavoring agents; such as garlic powder, bay leaves, ground pepper, or other herbs and spices. Plain yogurt does a nice job too.
Jaccard the meat if you want before submerging.
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