Grilled Buttermilk Chicken

Photo: psfreeman

Marinate the chicken overnight in buttermilk, garlic, and paprika to keep the meat juicy and delicious. Reclaimed Wood Salt and Pepper Shakers by Bambeco Make-ahead tip: Marinate the chicken in the refrigerator up to a day in advance. Recipe by Kate Merker: June, 2010 from the Real Simple website:

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 1 Hour


  • 1 1/2 cup(s) buttermilk
  • 8 clove(s) garlic, chopped
  • 1 tablespoon(s) paprika
  • Kosher salt and black pepper
  • 6 pound(s) bone-in chicken pieces


  1. 1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
  2. 2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
  3. 3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
June 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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