Buttermilk Southwestern Grilled Chicken

INGREDIENTS:

1 cup buttermilk 1/2 lime, zested and juiced 2 cloves garlic, minced 1/2 tbsp chili powder 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp turmeric Hot sauce, to taste (I used Tabasco) 2 tbsp fresh cilantro, chopped Sea salt and freshly cracked pepper, to taste 4 boneless skinless chicken breasts, trimmed of any fat

DIRECTIONS:

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.

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