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Rosemary Buttermilk Chicken

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Blue Buddha

"A summertime chicken-grilling favorite of my family that I find myself making week after week."
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4 h 40 m servings 336 cals
Original recipe yields 6 servings (1 chicken)

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  1. Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
  2. 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.
  3. Preheat grill for medium heat and lightly oil the grate.
  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).


  • 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

Per Serving: 336 calories; 17.2 g fat; 8.2 g carbohydrates; 35.6 g protein; 104 mg cholesterol; 261 mg sodium. Full nutrition

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