Serves 4

Tender, infused with the creamy richness of buttermilk, and grilled to a perfect golden brown, this chicken is irresistible for any season and makes a wonderful summer barbecue! You can cook it up with any cut of chicken you desire. Even better yet, it’s completely dairy-free, so even the lactose or casein intolerant can enjoy it without a hitch. The secret to the buttermilk flavor without the dairy is simply understanding what buttermilk is. Despite the name, it’s not milk mixed with butter. Instead, buttermilk is simply milk with a slightly acidic overtone.

Prep Time: 4 Hours

Cook Time: 20 Minutes


  • 2 lbs organic chicken
  • 3 cloves garlic (minced)
  • 2 tbsp. chili powder
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 lime (juiced)
  • fresh cilantro
  • sea salt and freshly ground black pepper (optional)

Coconut Buttermilk:

  • 2 cups coconut milk, fresh or boxed – to obtain fresh coconut milk, hollow out the “meat” of the coconut, combine it with the coconut water in a blender. Fresh coconut milk yields higher nutrients).
  • 2 tbsp. lemon juice


  • In a bowl, combine the coconut milk and lemon juice (mix well and let sit for about 5 minutes).
  • Add the chili powder, coriander, cumin, turmeric, garlic, and lime juice to the coconut buttermilk mixture. Season to taste and mix well.
  • Pour the marinade over the chicken and refrigerate for 4 to 12 hours.
  • Preheat a grill to a medium-heat.
  • Remove the chicken from the marinade and grill until cooked through and golden on both sides (about 15 to 20 minutes total).
  • Sprinkle with fresh cilantro to serve.


Recipes provide optimal flavor and nutrition when organic ingredients are used.

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