Grilled Buttermilk Chicken
Transform your next backyard barbecue with this irresistible Grilled Buttermilk Chicken, a recipe that combines juicy, flavorful chicken thighs with the tangy richness of buttermilk. Marinated with a bold blend of minced garlic, paprika, cayenne pepper, and a splash of lemon juice, the chicken absorbs layers of complex flavors before being grilled to smoky perfection. The buttermilk marinade tenderizes the chicken, ensuring each bite is incredibly moist and succulent. A quick brush of olive oil before grilling creates a golden, crisp skin that’s hard to resist. Garnished with fresh parsley and served with zesty lemon wedges, this dish is as visually appealing as it is delicious. Ideal for summer cookouts, this easy recipe requires minimal prep but delivers maximum flavor, making it a must-try for grill enthusiasts. Perfectly paired with fresh salads, roasted vegetables, or crusty bread, it's a versatile dish you'll crave again and again.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the buttermilk, minced garlic, paprika, cayenne pepper, salt, black pepper, and lemon juice. Mix well to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated evenly.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
Brush both sides of each chicken thigh with olive oil for an extra layer of moisture and prevent sticking on the grill.
Place the chicken on the preheated grill, skin-side down. Grill for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Garnish the grilled buttermilk chicken with freshly chopped parsley and serve it with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 27.6 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 694 mg | 53% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2100 mg | 45% | |
*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.
