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Grilled Buttermilk Chicken

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A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).

Source: Martha Stewart Living, June 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Serving idea: Grill orange segments and rosemary sprigs over direct heat while the chicken is cooking.

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How would you rate this recipe?
278
  • katiekiki13
    15 AUG, 2014
    i am trying to be vegetarian right now, so i made this recipe with whole portabella mushrooms instead of chicken. was fantastic!! i made the chicken version for my boyfriend, he said it was great too.
    Reply
  • hjrslp
    17 MAY, 2012
    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.
    Reply
  • MarthaandMeBlogger
    8 JUL, 2010
    This was definitely moist, but lacking in flavor. You can see my results here: http://marthaandme.wordpress.com/2010/06/04/grilled-buttermilk-chicken/
    Reply

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