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