Description

This Buttermilk Chicken recipe is a delicious and easy way to prepare juicy, flavorful chicken with a hint of tanginess from the buttermilk marinade. Perfect for a summer barbecue or a cozy indoor meal.

Ingredients

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Marinade:

4 garlic cloves, minced
1 1/2 cups buttermilk
1 tablespoon mustard powder
1 tablespoon sriracha
2 teaspoons kosher salt
2 teaspoons paprika

Chicken:

4 chicken drumsticks, bone-in/skin-on
4 chicken thighs, bone-in/skin-on
Vegetable oil for grill
1/4 cup chopped fresh parsley for garnish (optional)

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Instructions

In a medium bowl, whisk together garlic, buttermilk, mustard powder, sriracha, salt, and paprika until smooth.

Place chicken in a large zip-top bag and pour the buttermilk mixture over the chicken. Seal the bag and refrigerate for 2 hours or up to overnight.

Preheat an outdoor grill for direct grilling over medium heat, and prepare an indirect grilling area if possible.

Remove chicken from the marinade, shaking off excess, and discard the marinade. Lightly oil the grill grates. Transfer the chicken to the grill over direct heat and cook for 16 to 18 minutes, turning occasionally, until the internal temperature reaches 165°F. If the chicken flares up, move it to the indirect heat area and continue cooking until done.

Transfer the cooked chicken to a serving platter and sprinkle with parsley, if desired.

Notes

You can customize the marinade by adding herbs or spices of your choice.
For extra flavor, marinate the chicken overnight.

Nutrition

Serving Size: 1 drumstick and 1 thigh
Calories: 385
Sugar: 4g
Sodium: 920mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 37g
Cholesterol: 175mg