Name: Rosemary Buttermilk Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Buttermilk - 2 ½ cups; Garlic, minced - 15 cloves; Smoked paprika - 1 tablespoon; Kosher salt and ground black pepper to taste - 1 tablespoon; Fresh rosemary - 8 sprigs; Whole chicken, quartered - 1 (3 to 3 1/2 pound)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Buttermilk Chicken

1. Buttermilk - 2 ½ cups

2. Garlic, minced - 15 cloves

3. Smoked paprika - 1 tablespoon

4. Kosher salt and ground black pepper to taste - 1 tablespoon

5. Fresh rosemary - 8 sprigs

6. Whole chicken, quartered - 1 (3 to 3 1/2 pound)

How to cook deliciously - Rosemary Buttermilk Chicken

1. Stage

Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.

2. Stage

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.

3. Stage

Preheat grill for medium heat and lightly oil the grate.

4. Stage

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).