Grilled Buttermilk Chicken

Instead of soaking the chicken in a mixture of salt water to add flavor and juiciness, this recipe uses grilled chicken baked in a mixture of buttermilk, shallots, and spices.
In a large bowl, combine buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.Wash and dry chicken thighs and drumsticks. Trim off excess fat. Dip the chicken pieces in the buttermilk brine. Cover and refrigerate for at least 4 hours or 1 day (see notes).Remove chicken from brine; drain brine. Wipe the excess off the chicken with paper towels.Place the chicken pieces on a barbecue rack over medium-high coals or on a gas grill over medium-high heat (you can keep your hand at the grill level for only 4-5 seconds); close the lid of the gas grill. Cook, turning frequently, until browned on both sides and no longer pink on the bone (cut for dough), 20 to 30 minutes. Serve hot or cold.