Rosemary Buttermilk Chicken
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Description
A summertime chicken-grilling favorite of my family that I find myself making week after week.
Ingredients
- 2 ½ cups buttermilk
- 15 cloves garlic, minced
- 1 tablespoon smoked paprika
- kosher salt and ground black pepper to taste
- 8 sprigs fresh rosemary
- 1 (3 to 3 1/2 pound) whole chicken, quartered
Directions
- 1. Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
- 2. Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
- 3. Preheat grill for medium heat and lightly oil the grate.
- 4. Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
serving: 1 chicken
calories: 336.1 kcal
carbohydrates: 8.2 g
protein: 35.6 g
saturated fat: 5.1 g
cholesterol: 103.7 mg
sodium: 261.3 mg
fiber: 0.7 g
sugar: 5.1 g
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