Last week when I walked y’all through how to make homemade buttermilk, I mentioned Ty’s buttermilk chicken recipe and am glad to share it. We usually use chicken thighs or leg quarters. I personally think leg quarters are the best deal economically, especially if you have kids (or a wife) who prefers a chicken leg.
Put about a half or a whole cup of buttermilk in a Ziploc bag. Add some herbs of your preference, we use rosemary and thyme, a couple crushed garlic cloves (don’t mince or it will burn when they go on the grill), a couple shakes of some onion powder, paprika, salt and pepper and about a tsp of sugar.
Taste the marinade and adjust to your liking. Once it’s yummy, add the chicken to the Ziploc and let it marinate for at least 8 hours or overnight. Shake up the chicken in the bag every few hours to make sure it’s thoroughly marinated.
Take the chicken out, throw it on the grill or in the oven. On the grill, cook it on indirect heat for about 45 minutes turning throughout. In the oven, bake it in a greased pan on 425 degrees for about an hour.
I usually serve this with butter-garlic broccoli or cauliflower that can also go on the grill. Interested in those recipes? Subscribe by submitting your email address and receive notices when I update the blog. Happy cooking!