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Grilled Buttermilk Chicken

Rated as 4.5 out of 5 Stars

"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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Ingredients

2 h 30 m servings 193 cals
Original recipe yields 16 servings (4 pounds)

Directions

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  • Prep

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  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.

Footnotes

  • 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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Reviews

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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...