My family loves summer chicken grilling, and I find myself making it week after week.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 6 |
| Yield: | 1 chicken |
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
Instructions
- 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).
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 5 g |
| Sodium | 261 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome chicken!
Good flavor, easy to do. I cooked it in a skillet instead of on the grill,
I followed the recipe pretty closely except I wasn’t able to marinate the chicken for as long as suggested. This has a nice flavor, and because it’s not loaded with heavy spices, the rosemary gave this a lovely lift. This is more subtle than most recipes I make – but I quite like it!
This turned out excellent! I used leg quarters to make it easy on myself. They did wonderful. Neither hubby or myself are big fans of rosemary but it works great in this recipe. It’s not overbearing and it blends great with the smoked paprika. Great recipe and 5 stars all the way.