Rosemary Buttermilk Chicken

Rosemary Buttermilk Chicken

by Marcia Austin 1 year ago
5 (2)
20 minutes
336.1 kcal
8.2 g carbs
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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. 1. Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
  2. 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. 3. Preheat grill for medium heat and lightly oil the grate.
  4. 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