Buttermilk makes an excellent brine for chicken. It does a great job of penetrating the meat, so the chicken stays moist and the flavor of the spices go all of the way through.
3 cups buttermilk
1/4 cup kosher salt
1/4 cup Louisiana-style hot sauce (I used Frank’s RedHot Original)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1/2 teaspoon ground cayenne pepper
2 (3 to 4 pound) chickens, each cut into 8 pieces
Combine the buttermilk, salt, hot sauce, Worcestershire, and spices. Mix well. Add the chicken and turn to coat. Marinate in the refrigerator overnight, turning the pieces occasionally.
Set up your grill for a direct cook over medium (350°F) heat.
Remove the chicken pieces from the marinade and put on the grill. Grill for about 40 minutes, flipping every 10 minutes or so, until the juices run clear or when a meat thermometer reads 180°F when inserted in the thickest part of the thigh.
I served this with baked beans and a Summer-y pasta salad.