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A summertime chicken-grilling favorite of my family that I find myself making week after week.
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
Directions
Step 1
Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
Step 2
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.
Step 3
Preheat grill for medium heat and lightly oil the grate.
Step 4
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).
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat5g | 26% |
| Cholesterol104mg | 35% |
| Sodium261mg | 11% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars5g | |
| Protein36g | |
| Vitamin C4mg | 22% |
| Calcium154mg | 12% |
| Iron2mg | 11% |
| Potassium429mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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