Grilled Buttermilk Chicken
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- Yield Serves 12
Ingredients
- 4 cups buttermilk
- 15 garlic cloves
- 1 cup fresh rosemary or thyme
- Coarse salt and freshly ground pepper
- 3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
- Safflower oil, for brushing
Directions
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Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
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Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
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Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.
Cook's Note
Serving idea: Grill orange segments and rosemary sprigs over direct heat while the chicken is cooking.
Enter your review...
This is one of our favorite meals.....so simple, but so delicious. I typically use boneless, skinless thighs, which is outstanding, but I've also been known to use breasts as well. Leave the chicken in the buttermilk for as long as you can for the most flavor. Definitely a keeper.
This was definitely moist, but lacking in flavor. You can see my results here: http://marthaandme.wordpress.com/2010/06/04/grilled-buttermilk-chicken/