This month's recipe was Buttermilk Grilled Chicken. I used the recipe as a base, but changed up a lot of it. I caramelized the shallots and left out the sugar, instead of just chopping the shallots and adding sugar to the buttermilk. I added a pinch of cayenne, and I added the buttermilk to the pan to really infuse it with the shallot flavor. This caused the buttermilk to sort of break, but I figured it didn't matter since it would just be a marinade.
I used two chicken breasts, one with skin and bones, one skinless and boneless, to see which worked best. I marinated them all day in the fridge, then put them onto a hot grill pan on the stove. I only put it them on long enough to get the grill marks on both sides before putting them in a pan and into my table-top oven to finish cooking. I had heard feedback from others about them getting too blackened on the outside before finishing, and didn't want that to happen.
This was the end result. The one on the top is the one with skin, the bottom, skinless. I found that the skin didn't really stay that crispy and I ended up taking it off, so I would say go for skinless in the future. By doing it in the oven this way, it saves all the moisture you can see on the bottom of the pan. I poured this over the chicken and it was so moist and flavorful. This was a really easy and delicious recipe. I have buttermilk and a shallot left over and I might try doing a fried chicken version of this. Since so many recipes call for buttermilk anyway. Hopefully it'll work out all right.