Ingredients:
• 4 cups buttermilk
• ½ cup chopped shallots
• 2 tablespoons chopped garlic
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 tablespoon ground cumin
• 1 teaspoon pepper
• 6 chicken thighs
• 6 chicken drumsticks
Method:
- In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
- Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
- Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
- Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 – 30 minutes. Serve hot or cold.
Note: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.
http://www.marthastewart.com/326573/grilled-buttermilk-chicken