Having recently become a convert to the idea of homemade butter, I’ve been making it pretty regularly now. I was always a bit stumped on what to do with the leftover milk and refused to let it go to waste after I made a batch of butter this morning. So I set out on a mission… to find something to do with the buttermilk. I happened across a recipe for Grilled Buttermilk Chicken that not only used up the buttermilk, but solved the what’s-for-dinner question too!
And, when all was said and done, I really liked this chicken. It was tender and had a wonderful spiced buttermilk taste to it. The only negative I can say we experienced was that for some reason the skin was giving the hubby some trouble on the grill… something to the effect of it being too fragile to withstand the grilling process. I really liked the crispy edges of the remaining skin, though, so I’m not sure I’d say that was a negative… at least for the person not doing the grilling. 🙂
“Serves 8| Hands-On Time: 10m| Total Time: 1hr 50m
- 1 1/2 cups buttermilk
- 8 cloves garlic, chopped
- 1 tablespoon paprika
- kosher salt and black pepper
- 6 pounds bone-in chicken pieces
- In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
- Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
- Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.”