Name: Grilled Buttermilk Chicken With Summer Salad
Total time: 30 minutes
Yield: 4–6 servings
Ingredients: 1 garlic clove, finely grated; ¼ cup fresh lemon juice; 1 tsp. Dijon mustard; ½ cup extra-virgin olive oil, plus more for drizzling; 3 Tbsp. plus ½ cup buttermilk powder; 2½ tsp. sugar, divided; 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more; 1 tsp. freshly ground pepper, plus more; 1 large English hothouse cucumber, halved lengthwise, sliced 1" thick on a diagonal; 1 lb. mixed tomatoes (such as beefsteak, heirloom, and/or cherry), cut into thick wedges, halved if small; 1 cup chopped dill and/or thinly sliced chives; 3 medium skinless, boneless chicken breasts (about 1½ lb.); 2½ tsp. garlic powder; 2 tsp. onion powder; 2 medium red onions, cut into thick wedges through root ends

A heaping plate of grilled chicken interspersed with a range of colorful vegetables.

Photograph by Elliott Jerome Brown Jr., Food Styling by Mieko Takahashi, Prop Styling by Gerri Williams

While a standard buttermilk brine needs at least two hours to impart noticeable flavor and tenderness to chicken, buttermilk powder works as a speedier stand-in. This dry-rub approach works instantly and the chicken will caramelize and take on a delightful char when grilled. Buttermilk powder then also gets used to dress a summer salad. Mixed with citrus juice, olive oil, a little garlic, and mustard, the vinaigrette lends tangy zing to fresh cucumber, tomatoes, and herbs. It’s a delightful place for those chicken breasts to land on.

Recipe notes

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