Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Makes 4 servings

  • 1 1/2 cups buttermilk
  • 1 tablespoon mustard powder
  • 1 tablespoon Sriracha
  • 2 teaspoons minced garlic
  • 2 teaspoons paprika
  • 4 chicken drumsticks, bone in, skin on
  • 4 chicken thighs, bone in, skin on vegetable oil, for grill
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges (optional)

In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.

Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165 F.

Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

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