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From @Food Wishes

Grilled Southern Buttermilk Chicken

45 min · Serves 4

45 mintotal
15 minhands on
7steps
4servings

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Ingredients

For the buttermilk marinade

  • 2 cups buttermilk
  • 1/4 cup hot pepper sauce
  • 4 cloves garlic, minced
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp paprika

For the chicken

  • 1 whole chicken, spatchcocked (about 3-4 lbs)

Method

For the buttermilk marinade

  1. In a large bowl, whisk together the buttermilk, hot pepper sauce, minced garlic, black pepper, kosher salt, dried thyme, and paprika until thoroughly combined.

For the chicken

  1. Place the spatchcocked chicken into a large sealable bag and pour the buttermilk marinade over it, ensuring the chicken is completely coated.

  2. Seal the bag, removing as much air as possible, and refrigerate to marinate for at least 4 hours or overnight.

    Then 240 min of waiting

  3. Remove the chicken from the marinade and place it skin-side up on paper towels to pat dry thoroughly.

    Patting the skin completely dry helps prevent flared-up grill spots and ensures better browning.

  4. Preheat your grill to medium-indirect heat (around 350°F / 175°C).

  5. Place the chicken skin-side up on the cooler side of the grill for indirect cooking, close the lid, and grill until cooked through, turning occasionally, about 25–35 minutes until the internal temperature reaches 165°F (74°C).

    Then 30 min of waiting

  6. Remove the chicken from the grill, let it rest for 5 minutes, then slice and serve immediately.

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