Rosemary Buttermilk Chicken recipe

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Ingredients

2 ½ cups buttermilk
15 cloves garlic, minced
1 tablespoon smoked paprika
kosher salt and ground black pepper to taste
8 sprigs fresh rosemary
1 (3 to 3 1/2 pound) whole chicken, quartered

Nutrition Info

336.1 calories
carbohydrate: 8.2 g
cholesterol: 103.7 mg
fat: 17.2 g
fiber: 0.7 g
protein: 35.6 g
saturatedFat: 5.1 g
servingSize: -
sodium: 261.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl, stir to combine.

  2. Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag, pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.

  3. Preheat grill for medium heat and lightly oil the grate.

  4. Transfer chicken to a plate, discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

1 chicken

Recipe Note

A summertime chicken-grilling favorite of my family that I find myself making week after week.

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