Rosemary Buttermilk Chicken recipe
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Ingredients
- 2 ½ cups buttermilk 15 cloves garlic, minced 1 tablespoon smoked paprika kosher salt and ground black pepper to taste 8 sprigs fresh rosemary 1 (3 to 3 1/2 pound) whole chicken, quartered
Nutrition Info
- 336.1 caloriescarbohydrate: 8.2 gcholesterol: 103.7 mgfat: 17.2 gfiber: 0.7 gprotein: 35.6 gsaturatedFat: 5.1 gservingSize: -sodium: 261.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Buttermilk Chicken
Directions
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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).