In the South, we love buttermilk for more than just biscuits and cornbread. In fact, it’s one of our favorite ingredients for marinating meat — and it’s not just fried chicken. Good grilled chicken can benefit from a dip in this tangy liquid. Because it has a fair amount of acidity and lots of body, the buttermilk coats the chicken in both fat and flavor and acts as a carrier for lots of garlic and a little paprika.
How to Grill Buttermilk Chicken
Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt. You can do this the morning of grilling or the night before. Submerge the chicken in this marinade, and stash it in the fridge until it’s time to cook.Prepare the grill for both direct and indirect heat by firing up one side of the grill to medium high, or filling one side of a charcoal grill with lit charcoal. Cook the chicken covered to 165°F over indirect heat (the unlit side), then move it over direct heat to crisp the skin and create some char. This two-step method ensures that the chicken is cooked properly without drying it out.
Ingredients
Ingredient Checklist
1 ½ cups buttermilk
8 cloves garlic, chopped
1 tablespoon paprika
kosher salt and black pepper
6 pounds bone-in chicken pieces
Directions
Instructions Checklist
Step 1In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
Step 2Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
Step 3Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
Hands-On: 10 mins Total: 1 hr 50 mins
Yield: Serves 8
Nutrition Facts
Per Serving: 383 calories; fat 21g; saturated fat 6g; cholesterol 133mg; sodium 532mg; protein 43g; carbohydrates 4g; sugars 2g; iron 2mg; calcium 83mg.
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