Rosemary Brined Buttermilk Fried Chicken Recipe Epicuriouscom

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ROSEMARY BUTTERMILK CHICKEN



Rosemary Buttermilk Chicken image

A summertime chicken-grilling favorite of my family that I find myself making week after week.

Provided by Blue Buddha

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h40m

Yield 6

Number Of Ingredients 6

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

Steps:

  • 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 Facts : Calories 336.1 calories, Carbohydrate 8.2 g, Cholesterol 103.7 mg, Fat 17.2 g, Fiber 0.7 g, Protein 35.6 g, SaturatedFat 5.1 g, Sodium 261.3 mg, Sugar 5.1 g

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