An Unexpected Rub for Exceptional Grilled Chicken

Truthfully, I rarely have the patience for a marinade. Quick Sambal Chicken Skewers? Bring it on. But a plan-in-advance, multi-hour affair like a buttermilk marinade? Not likely.

In order for a buttermilk soak to have an actual impact on meat (like chicken), you need ample time to tenderize and impart flavor. It’s a process that can’t be rushed. So when I learned of buttermilk’s expeditious cousin, buttermilk powder, I jumped on the opportunity to try it out in the Test Kitchen.

Put simply, the powder is just dehydrated buttermilk. While a liquid carton is a race to use up before the expiration date, buttermilk powder is more forgiving. It can be kept in the pantry until you’re ready to use it, and after opening, will last around six months in the refrigerator. Also, a tub of buttermilk solids means less messiness—no dribbles on your counters or leaks in your fridge.

There are lots of ways to use it, but my favorite right now is weeknight chicken. At minimum, liquid buttermilk needs 2 hours and, more commonly, 12–24 hours to sit with meat. In that time, the buttermilk’s acidity slowly weakens the muscle fibers, resulting in a succulent bite. But buttermilk powder also has lactic acid, a key tenderizing property. And since the solids are concentrated, you can reach savory, umami depth in no time at all.

All you need to do is dredge chicken breasts in the powder, along with other lively seasonings (I like garlic and onion powder), and they’re ready to grill. When placed over hot flames, the sugars in the buttermilk rub caramelize, creating picture-perfect grill marks. This translates to an exquisitely smoky, savory flavor with a gently lactic zing. Bulked up with a juicy, fresh salad, it’s the kind of speedy recipe I’ll be cooking on demand all summer long.

Grilled Buttermilk Chicken With Summer Salad

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

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