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Grilled Buttermilk Chicken


"Saturated, seasoned buttermilk makes this chicken juicy and moist. The process has been simplified to make it quick and easy. It can be scaled to large groups (100+) easily. I often cook for a large church and this is one easy recipe for a group of 100 hungry college students!"
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2 h 30 m servings 193 cals
Original recipe yields 16 servings (4 pounds)

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  • Prep

  • Cook

  • Ready In

  1. Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
  2. Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
  3. Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
  4. Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.


  • Cook's Notes:
  • These chicken thighs can be pan fried as well. If you double or triple the recipe, do not triple the amount of salt; just add an extra teaspoon or two. Adjust red pepper flakes to your taste.

Nutrition Facts

Per Serving: 193 calories; 11.9 g fat; 1 g carbohydrates; 19.3 g protein; 71 mg cholesterol; 552 mg sodium. Full nutrition

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Read all reviews 2
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This chicken was a huge hit with my family and it's an easy recipe. I only did a couple of things differently: I used a teaspoon each of salt and red pepper flakes instead of the tablespoon of...

I really liked how this marinade worked out; I only did a small batch of chicken thighs, because I wanted to use an indoor grill. After marinating for five hours(wrapped), I grilled it at 375, c...