Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
20 mins
additional:
4 hrs
total:
4 hrs 40 mins
prep:
20 mins
Servings:
6
Yield:
1 chicken
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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).

Editor's Note:

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

Nutrition Facts

336 calories; protein 35.6g; carbohydrates 8.2g; fat 17.2g; cholesterol 103.7mg; sodium 261.3mg. Full Nutrition
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