Rosemary Buttermilk Chicken

Summer is the time to master this garlicky buttermilk chicken grilling recipe that is simply infused with fresh rosemary and smoky paprika.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 336 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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

Step 3

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.

Step 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).