Buttermilk Barbecue Chicken

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 323 Calories

Ingredients

• ¼ cup brown sugar
• 2 tablespoons kosher salt
• 2 cups buttermilk
• 1 teaspoon dried thyme
• 1 tablespoon ground black pepper
• 4 cloves garlic, minced
• 1 (3 pound) whole chicken
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon apple cider vinegar
• 1 tablespoon smoked paprika

Recipe Instructions

Step 1

Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.

Step 2

Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.

Step 3

Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.

Step 4

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.

Step 5

Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.

Step 6

Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).