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

If you're looking for a delicious and flavorful chicken recipe that will impress your family and friends, look no further than this Rosemary Buttermilk Chicken. This dish is perfect for a special Sunday dinner or a holiday feast, and it's sure to become a new favorite in your recipe arsenal.

The combination of buttermilk and rosemary creates a tender and juicy chicken that is bursting with flavor. The buttermilk acts as a tenderizer, while the rosemary infuses the meat with a fragrant...

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Ingredients

  • 2 ½ cups buttermilk
  • 15 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • kosher salt and ground black pepper to taste
  • 8 sprigs fresh rosemary
  • 1 (3 to 3 1/2 pound) whole chicken, quartered

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 40 mins
  • Servings: 6
  • Yield: 1 chicken

  • Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
  • Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
  • Preheat grill for medium heat and lightly oil the grate.
  • Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Nutrition

    336 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 104mg
    • Sodium: 261mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 36g
    • Vitamin C: 4mg
    • Calcium: 154mg
    • Iron: 2mg
    • Potassium: 429mg