When I was asked for an easy summer grilling recipe for an appearance on the Today Show, I decided to make this. The buttermilk and spices are wonderful with the chicken, which can soak in the marinade for hours before grilling. The buttermilk activates the enzymes in the meat that break down the proteins and contribute to its tenderness.

Tastier than traditional buttermilk fried chicken, if you ask me!

Serves 6 to 8

3 cups buttermilk

6 garlic cloves, thinly sliced

1 tablespoon cumin

1 tablespoon chili powder

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon ground coriander

1 teaspoon smoked or regular paprika

31/2 to 4 pounds assorted chicken pieces, such as halved breasts, legs, thighs

Freshly ground black pepper

Buttermilk Chicken Directions:

Mix together the buttermilk, garlic, cumin, chili powder, 2 teaspoons of salt, coriander, and paprika. Lay the chicken pieces in a single layer in a glass, ceramic, or other nonreactive baking dish. Pour the marinade over the chicken, making sure every piece is covered. Cover with plastic wrap and refrigerate for at least 8 hours or up to 12 hours or overnight.

Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.

Drain the marinade from the chicken and pat the chicken pieces with paper towels to dry them. Season them with salt and pepper and grill for 12 to 15 minutes until cooked through, turning the chicken pieces once or twice during grilling. The time will vary depending on the size of the piece. Serve right away or at warm room temperature.