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Why we love this recipe ❤️
Every summer there are a few recipes that I just simply can’t stop making over and over again.
Exhibit A: This super-simple strawberry sherbet recipe that I make almost every day as soon as the first strawberries appear.
Exhibit B: Peach Mint Margaritas. Self-explanatory!
And for ages, Exhibit C: This delectable buttermilk rosemary grilled chicken recipe!
It’s the combo of fresh rosemary, lots and lots of garlic and a buttermilk bath that both tenderizes the chicken AND makes it taste so wonderful.
I admit that buttermilk (which is – brace yourself – fermented milk) can be a little intimidating, but I have to say that anything I make with it, from this chicken to fresh ricotta cheese turns out deliciously!
(Oh, and if you are reading this in the middle of winter? It’s one of the recipes we will 100% grill in a snowstorm. Been there, done that!)
Ingredients you need 🍗
Ingredient notes and substitutions 📝
- Chicken: Depending on the size of the chicken breasts, you may want to cut them in half, and this is best done with kitchen shears. And if you prefer chicken thighs, that is a-ok!
- Buttermilk: This dairy product is milk that has been fermented (similar to yogurt) so it is thick and a bit sour tasting. You can find it near the milk in your supermarket, and either full-fat or low-fat buttermilk is fine. And if you have leftover buttermilk, make these delectable buttermilk cornmeal pancakes!
- Paprika: This spice is made of ground peppers and will give your chicken just a tiny hint of spice. You can swap in chili powder or red pepper flakes if you need to.
- Rosemary: Look for this aromatic herb in the produce section of your grocery store.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Stir 2 cups of buttermilk, 10 (yes, ten!) cloves of peeled and crushed garlic, a tablespoon of paprika, 2 teaspoons of sea salt and a teaspoon of pepper together in a mixing bowl.
STEP 2: Place the chicken in the bowl with the marinade. Now take a few stalks of fresh rosemary and roll it between the palms of your hands (this releases the oils) and drop it into the bag.
Put the bowl in the fridge for at least 4 hours and up to overnight.
STEP 3: Heat grill to medium high. Remove the chicken from the marinade (throw the marinade out) and grill until cooked through, about 20 to 30 minutes. Turn the chicken over a few times as you grill. The temperature should be at 165 if you are using a thermometer which I always recommend!
PRO TIP: Try this chicken drizzled with a warm bacon vinaigrette sauce to take it to grilled chicken heaven!
Recipe FAQs
I always use my handy kitchen shears, which are perfect for cutting through anything from chicken to lobster shells.
Technically yes – you’ll want several tablespoons of it – but I promise it is SO worth getting the fresh stuff, which you can usually find right in the handy produce section of your supermarket.
After marinating in buttermilk for all that time, the garlic is going to mellow out and add just the right amount of garlic flavor.
Pop your question or suggestion in the Comments section below and I will answer pronto!
This chicken is terrific hot off the grill or chilled! As a matter of fact, I always make more than we need just so I can make chicken salad out of it the next day.
What to serve with this recipe 🍽️
When I want to be super fancy (but not spend a lot of extra time) I go for this sweet and salty watermelon burrata salad.
And since the grill is going to be on anyway, how about some easy grilled flatbread? As for dessert, they won’t say no to banana cream pie! Or a light and lovely strawberry cheesecake tart…mmmmm!
Other chicken recipes we love 💕
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Metal Bowls: We love these sturdy metal bowls for both mixing and casual serving.
- Kitchen Shears: These heavy-duty scissors are the ones you need for cutting up chicken!
- Thermometer: This instant read thermometer is the best way to test if everything from your steak to this chicken is done.
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Grilled Buttermilk Chicken
This easy recipe for grilled buttermilk chicken is the ultimate barbecue recipe for perfect tender chicken with lots of flavor!
- Prep Time: 10 minutes
- Marinating Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups buttermilk
- 10 cloves garlic, peeled and crushed
- 1 tablespoon paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 bone-in chicken breast halves, cut into halves again so you have 8 pieces
- 8 large stalks fresh rosemary
Instructions
- Stir the buttermilk, garlic, paprika, salt and pepper together in a mixing bowl.
- Place the chicken in a zippered plastic bag and pour the buttermilk mixture into it. Now take the rosemary and roll it between the palms of your hands (this releases the oils) and drop it into the bag. Seal up the bag and let it marinate in the refrigerator, turning the bags occasionally, for at least 4 hours and up to overnight.
- Heat grill to medium high. Remove the chicken from the marinade (throw the marinade out) and grill until cooked through, about 20 to 30 minutes. The temperature should be at 165 if you are using a thermometer which I always recommend! Turn the chicken over a few times as you grill. This chicken is terrific hot off the grill or chilled!
Notes
- Chicken: Depending on the size of the chicken breasts, you may want to cut them in half, and this is best done with kitchen shears. And if you prefer chicken thighs, that is a-ok!
- Buttermilk: This dairy product is milk that has been fermented (similar to yogurt) so it is thick and a bit sour tasting. You can find it near the milk in your supermarket, and either full-fat or low-fat buttermilk is fine. And if you have leftover buttermilk, make these delectable buttermilk cornmeal pancakes!
- Paprika: This spice is made of ground peppers and will give your chicken just a tiny hint of spice. You can swap in chili powder or red pepper flakes if you need to.
- Rosemary: Look for this aromatic herb in the produce section of your grocery store.
Maggie says
Regarding the Grilled Buttermilk Rosemary Chicken.
Recipe sounds so good, and I always like making recipes exact. Only problem I am developing an allergic reaction to garlic. I can only go very light on garlic. Is this a recipe that needs the garlic to make it amazing. I don’t want it to be boring, not sure if I should pass on this one.
Hi Maggie! The buttermilk makes it tender, so we just have to add something to the rosemary to give it a little extra flavor. I would try adding 3-4 peeled and roughly chopped shallots – that should do the trick! If you make it, can you come back and tell us how it came out? Thank you! :)
Maggie says
Shallots it will be. And yes I will share my thoughts when I make it. Thank you again!