|Photo: Grilled Buttermilk Chicken Recipe|
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Yield Serves 12
4 cups buttermilk
15 garlic cloves
1 cup fresh rosemary or thyme
Coarse salt and freshly ground pepper
3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
Safflower oil, for brushing
Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.
Serving idea: Grill orange segments and rosemary sprigs over direct heat while the chicken is cooking.
Source: Martha Stewart Living, June 2010
More Grilled Recipes:
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
Cilantro Grilled Chicken Breast
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Grilled chicken with caramelised peaches
Boned chicken grilled with mustard
Grilled Chicken Breasts with Spicy Peach Glaze
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