This creamy buttermilk mixture makes a great marinade for grilled chicken.
1 1/2 cups buttermilk
8 cloves garlic, chopped
1 tablespoon paprika
1 1/2 teaspoons salt
3/4 teaspoon pepper
6 pounds bone-in chicken pieces
How to Make It
In a small bowl or measuring cup, combine buttermilk, garlic, paprika, salt and pepper.
Divide buttermilk mixture and chicken pieces between 2 large resealable plastic bags. Let chicken marinate in refrigerator, turning occasionally, for at least 1 hour and up to overnight.
Heat grill to medium-low. Remove chicken from marinade (discard marinade) and grill, covered, turning occasionally, until an instant-read thermometer inserted in center of chicken reaches 165F°, 30 to 40 minutes. Serve immediately.