1. In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture. 2. To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely. 3. Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling). 4. Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks. 5. Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag. 6. Coat the pieces well with the brine. 7. Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken. 8. When ready to grill, remove the chicken from the bag and discard marinade/brine. 9. Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice. 10. Set grill to medium temperature. 11. Place the chicken on the grill and cover with grill lid. 12. Cook chicken for about 50-60 minutes. 13. To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine. 14. Cover and chill until serving. 15. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
