Buttermilk Grilled Chicken
Elevate your backyard barbecue with this juicy and flavorful Buttermilk Grilled Chicken! Perfectly marinated in a tangy blend of buttermilk, garlic, fresh rosemary, and smoky paprika, this recipe guarantees tender, succulent chicken thighs with a beautifully crisp, golden skin. The secret is in the buttermilk marinade, which not only infuses the meat with rich flavor but also keeps it incredibly moist. Grilled to perfection over medium-high heat, each piece is finished with a drizzle of fresh lemon juice for a bright, zesty kick. Whether you're hosting a summer cookout or craving an easy yet impressive weeknight meal, this dish pairs beautifully with a crisp green salad, grilled vegetables, or your favorite starch. Simple to prepare yet bursting with bold flavor, this Buttermilk Grilled Chicken is sure to become your go-to grilling recipe!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 0.5 teaspoon Cayenne pepper (optional for heat)
- 1 tablespoon Fresh rosemary (chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
Instructions
Place the chicken thighs in a large, resealable plastic bag or a deep bowl.
In a medium bowl, whisk together buttermilk, minced garlic, paprika, ground black pepper, salt, cayenne pepper (if using), and chopped rosemary.
Pour the buttermilk mixture over the chicken, ensuring all the pieces are fully submerged. Seal the bag or cover the bowl with plastic wrap. Refrigerate and marinate for at least 4 hours, ideally overnight for maximum flavor.
Preheat your grill to medium-high heat (around 400°F or 200°C). Lightly oil the grates with a paper towel dipped in olive oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Brush the chicken pieces with olive oil and place them on the preheated grill, skin-side down. Cook for 8-10 minutes, flipping once halfway through, until the skin is crisp and golden brown.
Reduce the heat to medium or move the chicken to an indirect-heat zone on the grill. Continue cooking with the lid closed for another 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Drizzle the grilled chicken with freshly squeezed lemon juice before serving. Enjoy with your favorite side dishes or a crisp green salad.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 25.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 610 mg | 47% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
