Name: Buttermilk Barbecue Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 425 min
Ingredients: 2 cups buttermilk; 0.25 cup brown sugar; 1 tablespoon apple cider vinegar; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 tablespoon ground black pepper; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 2 tablespoons kosher salt; 1 (3 pound) whole chicken

Buttermilk Barbecue Chicken

4.8

(4)

4 Reviews

2 Photos

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.

John Mitzewich

Updated on August 7, 2024

close up view of a serving plate of Chef John's Buttermilk Barbecue Chicken with lemon wedges and fresh thyme on the side

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

6 hrs

Total Time:

7 hrs 5 mins

Servings:

Yield:

1 whole chicken

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Ingredients

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Original recipe (1X) yields 6 servings

For the Marinade:

2 cups buttermilk
¼ cup brown sugar
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons kosher salt
1 (3 pound) whole chicken

Directions

Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Chef John

Chef's Note

If you can't find buttermilk, just used some thinned-out yogurt.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

323	Calories
11g	Fat
15g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 323
% Daily Value *
Total Fat 11g	13%
Saturated Fat 3g	16%
Cholesterol 117mg	39%
Sodium 2120mg	92%
Total Carbohydrate 15g	6%
Dietary Fiber 1g	4%
Total Sugars 13g
Protein 40g	80%
Vitamin C 3mg	3%
Calcium 140mg	11%
Iron 3mg	16%
Potassium 510mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.