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Rosemary Buttermilk Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
280 minutes
Savor the flavors of summer with this easy grilled garlic rosemary buttermilk chicken, seasoned with smoked paprika.
Ingredients:
  • 2.5 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
Instructions:
  • Combine buttermilk, garlic, paprika, salt, and pepper in a large bowl and mix well.
  • Gently rub the rosemary sprigs to release their aromatic oils. Place the rosemary in a large resealable plastic bag, then pour in the buttermilk mixture. Add the chicken parts to the bag, seal it securely, and refrigerate. Marinate for 4 hours to overnight, rotating the bag occasionally for best flavor.
  • Preheat grill to medium heat and grease the grate lightly.
  • Place the chicken on a plate, leaving out the marinade. Grill the chicken until cooked through and the juices run clear, turning occasionally, for 20 to 30 minutes. Check for doneness with an instant-read thermometer – it should read 165°F (74°C) near the bone.

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