For a deeper smoky flavor, add a handful of wood chips (such as hickory or applewood) to your grill's smoker box or a foil packet. If you don't have apple cider vinegar, white vinegar or lemon juice can be used as substitutes. To prevent the chicken from sticking to the grill, make sure the grates are clean and well-oiled. You can also use a grill mat. Serve with your favorite barbecue sides, such as coleslaw, potato salad, grilled corn, and a squeeze of fresh lemon juice.
Buttermilk Barbecue Chicken
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME7 hrs 5 mins
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SERVING6 People
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VIEWS12
Unlock the secret to incredibly moist and flavorful barbecue chicken with this buttermilk marinade. A simple yet transformative technique, it delivers tender, smoky perfection every time. Forget dry, lackluster chicken – this recipe is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol117 mg
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Fiber1 g
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Protein40 g
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Saturated Fat3 g
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Sodium2120 mg
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Sugar13 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the buttermilk, brown sugar, apple cider vinegar, minced garlic, dried thyme, black pepper, smoked paprika, ground cumin, cayenne pepper, and kosher salt until well combined. (5 minutes)
02
StepPrepare the chicken: Remove the wing tips (flats) from the chicken. Using kitchen shears or a sharp knife, cut along both sides of the backbone from the tail to the neck to remove it. Open up the chicken and make a shallow (1/4-inch deep) cut through the cartilage at the center. Open up both sides of the chicken to expose the breastbone, then lift it out. Cut the chicken in half through the center line, creating two equal portions. (15 minutes)
03
StepPlace the chicken halves in a large, resealable zip-top bag. Pour the buttermilk marinade over the chicken, ensuring both halves are fully submerged. Place the bag in a bowl to prevent any leaks. Press out any excess air, seal the bag tightly, and marinate in the refrigerator for a minimum of 6 hours, or preferably 12-18 hours. (5 minutes)
04
StepPreheat an outdoor grill to medium heat (about 350°F or 175°C) and lightly oil the grill grate to prevent sticking. Remove the chicken from the marinade and place it on a plate lined with paper towels. Gently blot off any excess marinade. (5 minutes)
05
StepPlace the chicken on the preheated grill, cut-side down (skin-side up). Close the grill lid and cook for 20 minutes. (20 minutes)
06
StepFlip the chicken over so that the skin-side is down. Continue grilling for 7 to 10 minutes to allow the skin to crisp up. (10 minutes)
07
StepFlip the chicken once more and continue grilling until the chicken is cooked through and no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should register 165°F (74°C). (15 minutes)
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Edwardo Christiansen
Jun 20, 2025I marinated the chicken overnight and it was fall-off-the-bone tender. The smoked paprika and cumin added a delicious smoky depth of flavor.
Rogelio Roob
Jun 18, 2025This buttermilk marinade is a game-changer! The chicken was so juicy and flavorful, even my picky kids loved it!
Ansel Kirlin
Jun 15, 2025I've tried many barbecue chicken recipes, but this one is by far the best. The buttermilk tenderizes the chicken beautifully.
Casper Hamill
May 20, 2025Great recipe! Easy to follow and the chicken turned out perfect. I'll definitely be making this again.