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Buttermilk Chix - techniques?

55Kevy55Kevy Posts: 188

I plan to use up some buttermilk SWMBO bought for baking by doing buttermilk-brined chix thighs. I reread this thread for inspiration and ended up with questions. For those of you who do thighs in this manner what:

  • Temp do you run at? 400, 450, other?
  • Direct or indirect, and raised how far?

I was thinking of doing them (this is in an xl) raised on the AR into the dome maybe in a steel paella pan. Or I could go indirect and put them on the gird. Thoughts?


Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR


  • Kent8621Kent8621 Posts: 777

    i do a lot of chicken thighs with buttermilk brine its the best way to go. buttermilk brine over night, rinse, pat dry then cover in rub of your choice (lanes bbq SPF 53 is a favorite of mine), then grill raised direct 400 for about 20-30 minutes. the height is at the felt line for me and it works great. you can flip if you want or leave them one side the whole time and the bottom will get a slight char. cook to 165ish internal, pull and serve.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • Photo EggPhoto Egg Posts: 9,391

    I would say to cook it like you normally like your chicken cooked. This way you will know if the Buttermilk soak helped.

    As @Kent8621 said, make sure you pat it as dry as you can or you will not get much crust or crispy skin. I have only done this once and I did not rinse the Buttermilk, just pat as dry as I could then added seasoning. I think I soaked for 6-7 hours. Did not notice much of a change. Overnight might be the key.

    Thank you,

    Galveston Texas
  • Mattman3969Mattman3969 Posts: 8,970

    I think you will see the biggest change in the breast meat. It will be more juicy. Hard to cook a non juicy thigh.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • thetrimthetrim Posts: 8,913

    You can also make your own buttermilk with a combo of milk and white vinegar. I haven't done that, so I can't comment other than that.

    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • BotchBotch Posts: 8,287

    Ironically the Cook's Country sample issue I have has a buttermilk chicken brine:

    2 cups buttermilk

    1/4 cup sour cream

    2 Tblspns Ranch dressing mix (which is mostly buttermilk powder)

    1 Tblspn salt

    They only called for brining 30-60 minutes (would be good on a weeknight). FWIW.

    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • 55Kevy55Kevy Posts: 188

    Thanks everyone for the input. I'm doing them tonight, raised direct 400F (or where the egg decides to settle in). They've been swimming in a revised Bobby Flay buttermilk bath since yesterday evening. I'll post pics (if I remember).


    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR

  • NorthPilot06NorthPilot06 Posts: 832

    Pics please, or at least a recap of how it turned out.

    DFW - 1 LGBE & Happy to Adopt More...
  • 55Kevy55Kevy Posts: 188

    Well, I forgot to take any pics, so it didn't really happen. However, they were very tasty and cumin and turmeric came through pretty well. Of course, as @Mattman3969 said above it's hard to ruin thighs, so next time I'll use breasts. I 'squeegeed' the brine off with my fingers and still got decently crispy skin by flipping 'em skin-side down for the last 5 min. The egg settled in at 400F and the cook took about 40 min.


    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR

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