Spicy Buttermilk Grilled Chicken
Fire up the flavor with this Spicy Buttermilk Grilled Chicken—a dish that’s as bold as it is juicy! This recipe features tender, bone-in, skin-on chicken thighs marinated in a tangy buttermilk base packed with aromatic spices like smoked paprika, cayenne pepper, and dried oregano. The buttermilk not only infuses the chicken with zest but also tenderizes it, ensuring every bite is melt-in-your-mouth delicious. Grilled to crispy, smoky perfection, this chicken is ideal for summer cookouts or weeknight dinners. Garnished with fresh parsley and bursting with heat and acidity from a hint of lemon, it’s the perfect pairing for grilled veggies, a refreshing salad, or fluffy rice. Whether you’re a fan of spicy barbecue recipes or searching for ideas to elevate your grilling game, this crowd-pleaser is sure to be a hit.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Paprika (smoked or regular)
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl or zip-top bag, combine buttermilk, olive oil, minced garlic, paprika, cayenne pepper, black pepper, salt, oregano, red pepper flakes, and lemon juice. Mix well to create the marinade.
Add the chicken thighs to the bowl or bag, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 4 hours, preferably overnight, for the flavors to fully develop.
Preheat your grill to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
Place the chicken thighs skin-side down on the grill. Cook for 6–8 minutes on one side until the skin is crispy and slightly charred. Flip the chicken and cook for an additional 6–8 minutes on the other side, or until the internal temperature of the thickest part reaches 165°F.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain the juices.
Garnish the grilled chicken with fresh parsley and serve warm. Pair with your favorite side dishes, such as grilled vegetables, rice, or a crisp salad.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 6228 mg | 271% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 25.4 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 755 mg | 58% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3162 mg | 67% | |
*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.
