Buttermilk rosemary grilled chicken

By Andrea Buckett

Prev Recipe Next Recipe

Ingredients

2 cups buttermilk
3 tablespoons chopped, fresh rosemary
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1.8 kilograms bone in, skin on chicken (I used 6 chicken thighs and 2 chicken breasts cut in half.)

Whisk together all the ingredients in a large glass or stainless-steel bowl. Add the chicken pieces and stir to coat them well. Cover the bowl and set in the fridge for 8-24 hours.
Remove the chicken from the marinade 30 minutes before you want to cook it and remove as much buttermilk off the chicken as possible.
Preheat the BBQ to 400F and grill the chicken, turning occasionally until chicken is cooked through and golden brown, about 20-30 minutes.