Close
Cook Time:50 minsAdditional Time:4 hrs 10 minsTotal Time:5 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:4 hrs 10 minsTotal Time:5 hrsServings:8Yield:8 servings
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:4 hrs 10 mins
Additional Time:
4 hrs 10 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsbuttermilk (see Tips)¼cupsugar2shallots, finely chopped8clovesgarlic, minced2tablespoonssalt2tablespoonschopped fresh oregano1tablespoonfresh thyme leaves1tablespoonchopped fresh rosemary1tablespoonWorcestershire sauce1teaspoonfreshly ground pepper4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed1tablespoonextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
4cupsbuttermilk (see Tips)
¼cupsugar
2shallots, finely chopped
8clovesgarlic, minced
2tablespoonssalt
2tablespoonschopped fresh oregano
1tablespoonfresh thyme leaves
1tablespoonchopped fresh rosemary
1tablespoonWorcestershire sauce
1teaspoonfreshly ground pepper
4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed
1tablespoonextra-virgin olive oil
DirectionsTo prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.Meanwhile, preheat a grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).Oil the grill rack (see Tips). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.TipsMake Ahead Tip: Brine the chicken (Step 2) for up to 12 hours.Buttermilk is a thick, tangy cow’s-milk dairy product great for baking, salad dressings and marinades. Low-fat and nonfat versions can be used interchangeably in most recipes. Look for it in quart containers in the dairy section of the supermarket. In a pinch, you can make a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup low-fat or nonfat milk.Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Directions
To prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.Meanwhile, preheat a grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).Oil the grill rack (see Tips). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.TipsMake Ahead Tip: Brine the chicken (Step 2) for up to 12 hours.Buttermilk is a thick, tangy cow’s-milk dairy product great for baking, salad dressings and marinades. Low-fat and nonfat versions can be used interchangeably in most recipes. Look for it in quart containers in the dairy section of the supermarket. In a pinch, you can make a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup low-fat or nonfat milk.Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
To prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.
To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.
Meanwhile, preheat a grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
Oil the grill rack (see Tips). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.
Tips
Make Ahead Tip: Brine the chicken (Step 2) for up to 12 hours.
Buttermilk is a thick, tangy cow’s-milk dairy product great for baking, salad dressings and marinades. Low-fat and nonfat versions can be used interchangeably in most recipes. Look for it in quart containers in the dairy section of the supermarket. In a pinch, you can make a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup low-fat or nonfat milk.
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Rate ItPrint
Nutrition Facts(per serving)207Calories8gFat2gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
