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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 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!
ingredients you need
This recipe calls for mixing up buttermilk, paprika, lots of garlic and some fresh herbs and letting the chicken soak in it all day before grilling it up.
It comes out with a delicious flavor that is even better when you eat the leftovers cold for lunch the next day.
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 a zippered plastic bag and pour the buttermilk mixture into it. 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.
Seal up the bag and let it marinate in the refrigerator, turning the bags occasionally, for at least 4 hours and up to overnight. (You can also leave the chicken in a bowl, just make sure you cover it with plastic wrap.)
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 FAQ
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.
want to round out your meal?
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!
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
- 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
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
OTHER GRILL-ER-IFFIC RECIPES WE LOVE!
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!