-
-
My review
Rosemary Buttermilk Chicken
Blue Buddha
"A summertime chicken-grilling favorite of my family that I find myself making week after week."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 40 m servings 336 calsOriginal recipe yields 6 servings (1 chicken)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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).
Footnotes
- 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
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
4/22/2018
This turned out excellent! I used leg quarters to make it easy on myself. They did wonderful. Neither hubby or myself are big fans of rosemary but it works great in this recipe. It's not overbea...