Grilled Buttermilk Herb Chicken

DSC04873This chicken is so tender and so flavorful, yet so easy to make! Take the time to let it marinate overnight in the buttermilk and fresh herb mixture, then just grill the next day. Brush with an oil/herb mixture while grilling, this makes for a deliciously crispy skin, just heavenly!

Serves 4

  • 4 chicken leg quarters, skin on
  • 3/4 cup of buttermilk
  • 1/3 cup of mayonnaise
  • 2 tsp of lemon zest
  • 1 Tbs of lemon juice
  • 1 Tbs of chopped or grated onion
  • 4 garlic cloves, smashed and chopped
  • 1 tsp of Dijon
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1 Tbs of chopped fresh chives
  • 1 tsp of chopped fresh basil
  • 1 tsp of fresh thyme leaves
    Basting oil
  • 1/4 cup of canola oil
  • 1 Tbs of chopped chives
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 tsp of granulated garlic or garlic powder


In a medium sized bowl, whisk together the buttermilk and the mayonnaise, then just add in all of the remaining ingredients. Stir well to combine.DSC04844DSC04846Place the chicken in a large ziplock bag and pour in the marinade. Place the bag of chicken in a container and refrigerate overnight or at least a few hours.DSC04852 To make the basting mixture, just stir together the oil, salt, pepper, chives and granulated garlic.DSC04859When ready to grill, remove the chicken from the marinade, wiping most of it off. Then prepare your grill for direct and indirect heat, so all coals on one side. Place the chicken over direct heat, close the lid, grill for 10 minutes, turn and grill for another ten minutes.DSC04860Then move the chicken to the cooler, indirect heat, bast with the oil/herb mixture, close the lid, cook for 10 minutes, turn and baste the other side, cook for 10 more minutes.  (40 minutes total)  All done! Remove from the grill and brush on any remaining oil and herbs. DELISH! This chicken is also amazing cold the next day!DSC04873



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