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Canned chipotle peppers in adobo sauce are simply very ripe jalapeno peppers that have been dried, smoked and packed in a sauce of tomatoes, vinegar, paprika, oregano, garlic and onion. If you've never cooked with them before, you'll be shocked at what a shortcut they can be when wanting to add flavor to loads of recipes.

And to make sure those flavors, and a couple of other ones in this marinade, really travel to the deepest parts of the chicken, buttermilk is a miracle.

Cooks in the south, like the ones I grew up with, always used buttermilk to tenderize and moisturize fried chicken. The acid in buttermilk helps break down the protein strings, which makes the bird more tender and succulent while carrying those flavorful spices and herbs into the deepest part of the meat.

This spicy version of the marinade those smart cooks have used for generations makes this chicken just as delicious and juicy, even though it's grilled and not fried.

The best part is, even though this marinade takes less than 5 minutes to whirl together, the chipotles in adobo sauce make it taste far more complex. And if you make it for a summer garden party, your guests will beg to know your secret! (By the way, feel free to tell them it's much more difficult than it really is!)

Buttermilk Chipotle Grilled Chicken

Serves 8

5 pounds boneless, skinless chicken breasts (about 8 breasts), each cut in half (See below for details, there's way to cut them that is important to make them as juicy as they can be.)

1 1/2 cups buttermilk

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