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Once you start easing up on the animal,” you’ll realize that when you do have meat, whether hoofed or feathered, you don’t want it to be just average.

This is an Indian Spice and Buttermilk marinade for chicken that really beautifies the bird.

The acid in Buttermilk helps break down the protein strings, which makes the bird more tender and succulent..while carrying those flavorful spices into the deepest part of the meat.

These are ingredients that are inexpensive, easy to find, and throwing them all together takes, literally, 5 minutes.

And the end result is a grilled chicken that delivers a huge punch of flavor that makes the most out of the meat.  Serve it along with Grilled Vegetables,  Almost Orzo, and a green salad for a fabulous Friday night dinner party… and use the leftovers to make the insanely delicious Curried Skinny Chick and Cauliflower Salad the next day.

This easy marinade is SO good that I’m now asked to bring the marinated chicken to other people’s BBQs so they can grill it up and take credit! And, since they’re the ones standing over the heat–and paying for the wine–that is fine by me!!


3 pounds chicken, on bone or boneless, or a mix. (leave skin on for grilling)

2 c buttermilk

1 T salt

1 T ground coriander

1 T granulated garlic

1 T granulated onion

1 T black pepper or red pepper flakes

1 T chili powder

1/4 cup fresh ginger, grated

1 t dried sage

1 t cinnamon

Rinse chicken well and put into a large plastic, glass or stainless steel container. Never use aluminum, the acid in the buttermilk will react badly!

(Note: If you’re using whole bone-in breasts, make sure you cut them in half, across the bone, before you marinate them.  They will be more effectively seasoned and cook more evenly that way–plus, no one needs a 3/4 pound chicken breast on their plate!)

Dump all of the spices onto the chicken and then pour in the buttermilk. Toss with your hands to make sure everything is well coated.

Marinate in the fridge for at least 4 hours and no more than a day and grill as you would any chicken.

Serve with ample veggie sides so that when you fill your plate, 80 percent of that plate is covered with things that grow…. and only 20 percent things that walk!



When I make Indian Grilled Chicken, I always make a bit extra and make Curried Skinny Chick and Cauliflower Salad the next day…


You can also freeze already diced leftovers to use in Chicken Cauliflower Curry later in the month.

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
This entry was posted in Beautify the Bird, Fit For Kids, Low Meat Mains, One Oven/One Time, Quickies and tagged , , , . Bookmark the permalink.


  1. Meralen says:

    We made this chicken recipe and it was wonderful! Fun to make, too. We have been grilling on the stovetop since it’s been so hot, but Gerry cranked up the grill outside and cooked the chicken to perfection! Really good recipe!

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