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Grilled Buttermilk Chicken

Just like buttermilk brining the Thanksgiving turkey, marinating grilled chicken in buttermilk gives the same awesome result.    Succulent, flavorful chicken that can’t be beat!  You can use any cut of chicken, but this time, my kids requested drumsticks, so drumsticks it was!  Marinate for up to a day, and feel free to season with your favorite spice rub or bbq sauce when grilling.

Check out how juicy this chicken looks…you can only imagine how incredibly juicy and flavorful it was!!!  So stop imagining and start grilling!  It takes very little extra effort to marinate, and is so worth the final outcome.

Here is a little quick science: What’s happening to the chicken?  The lactic acid in the buttermilk is activating enzymes in the chicken.  These enzymes loosen the proteins that bind the muscle fibers together…effectively breaking them down.  The bottom line is tender and tasty!

Grilled Buttermilk Chicken

            Remove chicken from marinade and blot it dry with a paper towel.  Wet chicken will stick to your grill.

Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Monica
Just like buttermilk brining the Thanksgiving turkey, marinating grilled chicken in buttermilk gives the same awesome result.    Succulent, flavorful chicken that can't be beat!  You can use any cut of chicken, but this time, my kids requested drumsticks, so drumsticks it was!  Marinate for up to a day, and feel free to season with your favorite spice rub or bbq sauce when grilling.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Barbeque
Servings 6 servings

Ingredients
  

  • 3 cups buttermilk
  • 3 tablespoons Kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon rosemary chopped
  • 1 tablespoon oregano chopped
  • 4 garlic cloves chopped
  • 12 chicken parts...your choice drumsticks, thighs, breasts (bone in or boneless)

Instructions
 

  • Combine first six ingredients in a bowl.
  • Place chicken into a large resealable bag.
  • Pour marinade over the chicken and seal the bag well.
  • Using your hands, move the chicken around to make sure each piece is coated.
  • Place in the refrigerator for 4 to 24 hours. (the longer you can leave it, the more tender and amazing it will be.)
  • Turn bag occasionally. (I like to put the bag into a small bowl that squishes the marinade up, maximizing contact with the chicken.)
  • Remove chicken, blotting it dry with a paper towel-because wet chicken will stick to your grill.
  • If seasoning with a dry rub, apply now. You really do NOT need to add additional salt to the chicken. It will have really nice flavor from the marinade/brine.
  • Heat grill to medium and oil grates well.
  • Grill until cooked through, turning chicken occasionally until browned on both sides.
  • If you decide to glaze it with bbq sauce, now is the time to do it. Move the cooked chicken to a cooler spot on the grill and put the lid on. This will help the sauce to "bake" on to the chicken a bit.

There are different theories on whether to start the chicken skin down or skin up. I prefer to start skin side down, allowing some of the fat in the skin to render and crisping the skin up front. That way, when you flip the chicken, the fat will moisten the meat. Just beware of flareups. If necessary, move chicken to a cooler part of grill to cook until ready to turn it again.

    If the meat sticks to the grill at all, it's not ready to be flipped yet! Be patient and give it a moment longer for easy flipping.

    • Remove from grill, let sit for a few minutes to allow the juices to redistribute and ENJOY!