Buttermilk Chicken Recipe
Ingredients
- 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
- Kosher salt
for seasoning chicken
- Vegetable oil
for grill
- 1/4 cup chopped fresh parsley
- 1 lemon
cut into wedges, optional
Directions
- 1
In medium bowl, whisk buttermilk, mustard powder, sriracha, garlic and paprika until smooth.
- 2
Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight.
- 3
Preheat outdoor grill for direct grilling over medium heat, as well as an indirect grilling area on the grill, if possible. Remove chicken from marinade, shaking off excess marinade; discard marinade. Season chicken with salt.
- 4
Lightly oil grill grates. Transfer chicken to grill over direct heat and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. If chicken starts to flare up over direct heat, move to indirect heat area of the grill and continue cooking until cooked through.
- 5
Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.
Buttermilk Chicken Recipe
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About this Recipe
Tired of dry, uninspired grilled chicken? Imagine sinking your teeth into incredibly juicy, tender, and intensely flavorful chicken straight from the grill. This buttermilk chicken recipe is your secret weapon, promising a grilling experience so satisfying you'll never look back.
The magic lies in the buttermilk marinade, which works tirelessly to tenderize the chicken while infusing it with a rich, savory depth. The combination of mustard powder, sriracha, and paprika creates a balanced flavor profile that's both comforting and exciting, elevating simple grilled chicken to something truly special.
Prepare for a feast where every bite of chicken is succulent and moist, boasting a savory, slightly tangy character with a gentle warmth from the sriracha and paprika. The bone-in, skin-on chicken pieces develop a wonderfully crispy exterior while remaining unbelievably juicy within. It's the kind of dish that disappears quickly from the platter, leaving everyone reaching for more.
Customization & Variations
While delicious as written, this recipe is adaptable. Feel free to use all chicken thighs or all drumsticks if you prefer. If you're sensitive to heat, you can reduce the amount of sriracha or omit it entirely for a milder flavor. For an extra herbaceous note, consider adding a pinch of dried oregano or thyme to the marinade alongside the fresh parsley for serving.
Serve this buttermilk grilled chicken hot off the grill, garnished generously with fresh chopped parsley and a squeeze of fresh lemon from the wedges. It's perfect for casual weeknight dinners or a festive backyard barbecue, pairing beautifully with your favorite summer sides.