Buttermilk Chicken Recipe

Craving golden, juicy chicken with a punch of flavor and that gorgeous hint of smokiness from the grill? This Buttermilk Chicken Recipe is your ticket to instant dinner bliss—thanks to a tangy marinade, a quick sizzle on the grill, and just the right amount of heat. It’s hands-down one of my all-time favorites, and I know it’ll land in constant rotation at your table too!

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Ingredients You’ll Need

The secret to this Buttermilk Chicken Recipe’s irresistible flavor and texture? Just a few humble ingredients combined in the perfect way. Each component works hard behind the scenes to amplify the juiciness, spice, or golden glow of the finished chicken.

• Garlic cloves, minced: Freshly minced garlic melts into the marinade, infusing every piece with savory depth.
• Buttermilk: The star of the show! Buttermilk both tenderizes and adds that tangy complexity you crave in fried (or grilled) chicken.
• Mustard powder: This dry spice brings a subtle tang and brightens the marinade with a gentle heat.
• Sriracha: A dash gives a mild kick and gorgeous color—feel free to add more or less to taste.
• Kosher salt: Essential for seasoning all the way through and helping the marinade work its magic.
• Paprika: Adds warmth and a lovely golden hue to your finished chicken.
• Chicken drumsticks (bone-in, skin-on): These stay juicy and soak up all those tangy, spicy notes.
• Chicken thighs (bone-in, skin-on): Juicy, flavorful, and always a crowd-pleaser—plus they grill beautifully!
• Vegetable oil: For lightly oiling the grill to prevent any sticking (don’t skip this step!).
• Fresh parsley, chopped (optional): A pop of green for garnish and a touch of freshness right before serving.

Variations

Don’t be shy—let this Buttermilk Chicken Recipe be your playground! It’s so simple to tweak the marinade, swap in other cuts, or change the heat level based on what you love (or what’s in your fridge).

• Swap for Chicken Breasts: If you prefer white meat, substitute bone-in, skin-on chicken breasts—keep an eye on the cooking time to prevent drying out.
• Bake Instead of Grill: No grill? Roast the marinated chicken on a wire rack over a sheet pan at 425°F—the skin crisps up beautifully!
• Dairy-Free Option: Use your favorite non-dairy yogurt thinned with lemon juice as a stand-in for buttermilk.
• Spice it Up or Down: Add a teaspoon of cayenne for extra heat, or skip the sriracha if you’re serving spice-sensitive folks.

How to Make Buttermilk Chicken Recipe

Step 1: Whisk the Marinade

In a medium bowl, whisk together the minced garlic, buttermilk, mustard powder, sriracha, kosher salt, and paprika until smooth and well blended. This creamy, fiery marinade is the secret to juicy, flavor-packed chicken every time.

Step 2: Marinate the Chicken

Place the chicken drumsticks and thighs in a large zip-top bag. Pour the buttermilk marinade over the chicken, seal the bag well, and turn gently to coat. Let the chicken chill in the fridge for at least 2 hours—overnight if you really want those flavors to meld and the meat to get ultra tender.

Step 3: Prepare the Grill

When you’re ready to cook, preheat your outdoor grill for direct grilling over medium heat. If your grill allows, create an indirect heat zone—this gives you a safe area to move the chicken if flare-ups happen. Lightly oil the grill grates so nothing sticks.

Step 4: Grill the Chicken

Remove the chicken from the marinade, letting the excess drip off (discard the remaining marinade). Place the chicken pieces over direct heat, grilling for 16 to 18 minutes and turning occasionally, until beautifully golden and the internal temperature reaches 165°F. If you get flare-ups, move the chicken to indirect heat and cook until done—this ensures crisp skin and juicy insides.

Step 5: Garnish and Serve

Once the chicken comes off the grill, pile it onto a platter and, if you like, sprinkle with a shower of fresh parsley for a burst of color and freshness. Serve hot and listen for the happy sighs around your table!

How to Serve Buttermilk Chicken Recipe

Garnishes

A sprinkle of chopped fresh parsley over the finished Buttermilk Chicken Recipe not only brightens up the plate, but also adds an herby freshness that wakes up all those savory flavors. For even more color and zest, add paper-thin slices of lemon or a dusting of smoked paprika just before serving.

Side Dishes

This grilled Buttermilk Chicken Recipe is crazy versatile—pair it with classic sides like buttery corn on the cob, roasted potatoes, vibrant coleslaw, or a simple green salad. For a Southern-inspired feast, add fluffy biscuits or creamy macaroni and cheese for total comfort.

Creative Ways to Present

If you’re entertaining, arrange the chicken on a platter over a bed of arugula and scatter lots of fresh herbs for a gorgeous centerpiece. Make mini sandwiches with warm biscuits, or pile leftovers atop grilled flatbreads with pickled onions and your favorite sauce for a modern spin!

Make Ahead and Storage

Storing Leftovers

Leftover Buttermilk Chicken Recipe keeps well in an airtight container in the fridge for up to 3 days. Let the chicken cool fully before storing to keep the skin from getting soggy.

Freezing

This chicken freezes beautifully! Wrap cooled pieces tightly in foil or plastic wrap, then place in freezer-safe bags or containers. Freeze for up to 2 months and defrost overnight in the fridge for best texture.

Reheating

For the tastiest results, reheat the chicken in a 350°F oven until warmed through and the skin is crisp again (about 10–15 minutes). The microwave works for a quicker fix, but won’t revive that irresistible crispy exterior quite as well.

FAQs

Final Thoughts

I can’t wait for you to experience just how delicious and foolproof this Buttermilk Chicken Recipe truly is. Whether you’re new to marinating with buttermilk or a seasoned grill master, this is the kind of dish that makes everyone happy—so gather your favorite people, fire up the grill, and dive in!

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