How to Make Buttermilk Barbecue Chicken - A Step-by-Step Guide

Buttermilk Barbecue Chicken is a mouthwatering dish that combines the tangy flavors of buttermilk with the smoky sweetness of barbecue sauce. The result is a tender and juicy chicken that is packed with flavor and perfect for any occasion. Whether you are hosting a summer cookout or simply looking for a delicious and easy meal to make at home, this recipe is sure to impress.

One of the best things about this recipe is that the buttermilk marinade helps to tenderize the chicken, making...

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Ingredients

  • 2 cups buttermilk
  • ¼ cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt
  • 1 (3 pound) whole chicken

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 6 hrs
  • Total Time: 7 hrs 5 mins
  • Servings: 6
  • Yield: 1 whole chicken

  • Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
  • Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
  • Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
  • Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
  • Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Nutrition

    323 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 117mg
    • Sodium: 2120mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 40g
    • Vitamin C: 3mg
    • Calcium: 140mg
    • Iron: 3mg
    • Potassium: 510mg