Grilled Buttermilk Chicken – Game Day Grilling Series

The spectacle is coming, the rosters are set, fantasy drafts are in a flurry – this is the opening weekend of football in America. For the next 20 week, every weekend is a potential tailgate party to enjoy the games. To bring inspiration to your game day menu, here is the Game Day Grilling Series, offering exciting dishes to match the intensity of each match. We begin with Grilled Buttermilk Chicken, featuring a soak in herb-laced buttermilk that imparts a slight tang to the chicken while tenderizing the meat. This is an easy way to make grilled chicken spectacular while rooting for your favorite team.

Beginning with three whole chickens divided into 10 similar sized pieces for uniform cooking, plan to marinate for at least four hours. The buttermilk marinade is a simple combination of buttermilk, garlic, herbs, salt, and pepper. When ready to grill, the chicken will be tenderized and seasoned, ready for a quick char before the kickoff. The finished chicken will have beautiful color, crispy texture, and herbal aromatics. So rearrange the furniture for optimal viewing, pull out the football-shaped platters and decorations, and make your home the featured weekend hangout with the Game Day Grilling series.

Servings: 12

Grilled Buttermilk Chicken Ingredients

  • 4 cups buttermilk
  • 15 garlic cloves
  • 1 cup fresh rosemary or thyme
  • Coarse salt and freshly ground pepper
  • 3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
  • Safflower oil, for brushing

Grilled Buttermilk Chicken Directions

  1. Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
  2. Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
  3. Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.

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