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



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


  • 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).

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; 17.2 g total fat; 104 mg cholesterol; 261 mg sodium. 8.2 g carbohydrates; 35.6 g protein; Full Nutrition

Reviews (1)

Read All Reviews
1 Ratings
  • 5 star values: 1
Rating: 5 stars
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 overbearing and it blends great with the smoked paprika. Great recipe and 5 stars all the way.