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Buttermilk Barbecue Chicken
Buttermilk Barbecue Chicken
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
425 minutes
Chef John's buttermilk marinade gives grilled chicken a moist, flavorful, and subtly smoky twist.
Ingredients:
  • 2 cups buttermilk
  • 0.25 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt
  • 1 (3 pound) whole chicken
Instructions:
  • Combine buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt in a bowl and whisk until smooth.
  • Prepare the chicken by trimming the wing flats and removing the backbone. Make a 1/4-inch-deep cut through the cartilage to expose the breastbone, then cut the chicken in half through the center.
  • Place the halved chicken in a zip-top bag and pour in the flavorful buttermilk marinade. Place the bag in a bowl to prevent any leaks, press out the air, seal it, and let it marinate in the fridge for 6 to 18 hours.
  • Preheat the grill to medium heat and lightly oil the grate. Remove the chicken from the marinade, transfer it to a paper towel-lined plate, and pat off any extra marinade.
  • Grill the chicken with the cut-side down and skin-side up, cover, and cook for 20 minutes.
  • Continue grilling the chicken for an additional 7 to 10 minutes, then flip it again and grill until fully cooked through, approximately 15 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) near the bone using an instant-read thermometer.

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