Rosemary Buttermilk Chicken Best Family Recipes

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Rosemary Buttermilk Chicken

"A summertime chicken-grilling favorite of my family that I find myself making week after week."

Ingredients :

2 1/2 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 :

Prep : 20M	Cook : 6M	Ready in : 4H40M

Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
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.
Preheat grill for medium heat and lightly oil the grate.
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).

Notes :

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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