buttermilk-hot sauce brined chicken

I took some liberties with this recipe.

I made the marinate pretty much as specified, with buttermilk, hot sauce, brown sugar, and pepper. The recipe said to marinate for twenty-four hours, I marinated for six. The recipe called for skin-on, bone-in breast and leg quarters. I used boneless breasts. The recipe specified cooking on an outdoor grill over indirect heat. I used our stovetop grill pan and because I used boneless breasts cooking took only several minutes, rather than the hour and fifteen minutes as stated in the recipe.

I made the baste more or less as specified with ketchup, apple cider vinegar, hot sauce, and butter.

The result turned out quite well.