Flush with a surfeit of buttermilk and a ten pound bag of chicken leg quarters, I used my fried chicken marinade recipe as a jumping off point. After soaking the chicken overnight in seasoned, tangy goodness, I gave it a light dusting of a dry rub of lemon, rosemary salt and grilled it for about an hour. The result is tender, juicy and flavorful.
Buttermilk Grilled Chicken
- 5 cups buttermilk*
- 5 garlic cloves, peeled and smashed
- 1 cup fresh rosemary leaves, roughly chopped
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 10 lb chicken leg quarters
- dry rub
Combine buttermilk, garlic, rosemary, salt and pepper in a large stockpot. Place chicken in pot, arranging so everything is covered. Rest an inverted plate on the top and weigh down.
Refrigerate overnight or up to 24 hours. Take chicken from refrigerator an hour before grilling to come closer to room temperature. Remove the chicken from the marinade and pat dry. Sprinkle lightly on all sides with your favorite dry rub.
Prepare grill for indirect cooking. Grill chicken skin side down for 20 minutes. Turn to the other side and grill until a thermometer inserted into the thickest part of thighs registers 165 degrees, about 40 minutes more.
*Author’s note: I only used 4 cups of buttermilk. I poured a cup of water into the container and rinsed it around for the final cup.