ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Buttermilk Chicken

Photo: Con Poulos; Styling: Jeffrey W. Miller

Hands-on time 10 mins
Total time 1 hr, 50 mins
Yield

Serves 8

This creamy buttermilk mixture makes a great marinade for grilled chicken.

Ingredients

  • 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

Nutrition Information

  • calories 336
  • fat 8 g
  • satfat 2 g
  • protein 60 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 176 mg
  • sodium 438 mg

How to Make It

  1. In a small bowl or measuring cup, combine buttermilk, garlic, paprika, salt and pepper.

  2. 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.

  3. 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.