Chef John's Grilled Southern Buttermilk Chicken
ID: 321c41be...
A classic Southern-style grilled chicken using a flavorful buttermilk marinade that tenderizes the meat. This cooking method results in an incredibly moist, juicy, and slightly tangy chicken perfect for any backyard barbecue.
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🍳 Cooking Flow
Whisk together buttermilk, brown sugar, garlic, and spices to make the marinade. → Marinate chicken halves in the refrigerator for at least 4 hours. → Remove chicken from the marinade and pat completely dry with paper towels. → Grill over medium-low indirect heat, flipping occasionally until cooked through. → Rest the chicken for 10 minutes before slicing and serving.
Cooking Steps
Brief Cooking Order
Whisk together buttermilk, brown sugar, garlic, and spices to make the marinade. → Marinate chicken halves in the refrigerator for at least 4 hours. → Remove chicken from the marinade and pat completely dry with paper towels. → Grill over medium-low indirect heat, flipping occasionally until cooked through. → Rest the chicken for 10 minutes before slicing and serving.
Introduction
A classic Southern-style grilled chicken using a flavorful buttermilk marinade that tenderizes the meat. This cooking method results in an incredibly moist, juicy, and slightly tangy chicken perfect for any backyard barbecue.
Step 1
In a large mixing bowl, combine buttermilk, brown sugar, grated garlic, dried thyme, paprika, cayenne pepper, salt, and black pepper. Whisk thoroughly until well blended.
Step 2
Place the chicken halves into a large resealable plastic bag. Pour the buttermilk marinade over the chicken, seal the bag tightly, and refrigerate for at least 4 hours, or ideally overnight.
Step 3
Remove the chicken from the marinade and thoroughly pat it dry with paper towels to remove excess moisture.
Step 4
Preheat your grill. Place the chicken halves on the grill grate over medium-low indirect heat. Cook, flipping occasionally, until the skin is beautifully browned and the internal temperature reaches 165°F (74°C).
Step 5
Remove the chicken from the grill and let it rest for 10 minutes before carving to allow the juices to redistribute.
Ingredients List
Important Notes
Buttermilk is acidic, which helps tenderize the chicken fibers, making the meat extra juicy.
Since buttermilk is a wet marinade, you may not get ultra-crispy skin, but the trade-off is incredibly moist and flavorful meat.
Always grill buttermilk-marinated chicken over indirect or medium-low heat, as the sugars in the marinade can cause the skin to burn easily if the heat is too high.
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