For a deeper smoky flavor, use mesquite or hickory wood chips in a smoker box on your grill. If you don't have fresh rosemary, you can substitute 1 tablespoon of dried rosemary. However, fresh rosemary provides a more vibrant flavor. To prevent flare-ups, trim any excess skin and fat from the chicken before grilling. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute, resulting in even more tender and flavorful meat.
Rosemary Buttermilk Chicken
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 40 mins
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SERVING6 People
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VIEWS13
Infused with the herbaceous aroma of rosemary and the tangy richness of buttermilk, this grilled chicken is a symphony of summer flavors. A delightfully simple recipe that yields incredibly juicy and flavorful results, perfect for weeknight dinners or weekend barbecues.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol104 mg
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Fiber1 g
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Protein36 g
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Saturated Fat5 g
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Sodium261 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the buttermilk, minced garlic, and smoked paprika. Season generously with kosher salt and freshly ground black pepper. (5 minutes)
02
StepGently massage the rosemary sprigs to release their fragrant oils. Place the rosemary in a large resealable plastic bag, then pour in the buttermilk mixture. Add the chicken pieces to the bag, ensuring they are fully submerged in the marinade. Seal the bag carefully, removing any excess air, and place it in the refrigerator. Marinate the chicken for at least 4 hours, or preferably overnight, turning the bag occasionally to ensure even marination. (5 minutes)
03
StepPreheat your grill to medium heat (about 350-450°F or 175-230°C). Lightly oil the grill grate to prevent sticking. (10 minutes)
04
StepRemove the chicken pieces from the marinade and transfer them to a plate. Discard the used marinade. Grill the chicken over medium heat, turning occasionally, until it is cooked through and the juices run clear when pierced with a fork. This should take approximately 20 to 30 minutes, depending on the thickness of the chicken pieces and the heat of your grill. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (25 minutes)
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Rosella Kertzmann
Jul 1, 2025Simple to follow and the results were fantastic. This is going into my regular rotation.
Trinity Funk
Jun 25, 2025I marinated the chicken overnight and it was incredibly juicy. I highly recommend following the marinating time. Great recipe!
Ferne Lebsack
Jun 12, 2025This recipe is amazing! The chicken was so tender and flavorful. I'll definitely be making this again!
Claudie Waters
Jun 10, 2025My family loved this chicken! Even my picky eaters asked for seconds. The rosemary really makes a difference.
Cristobal Kiehn
Jun 6, 2025I was a little hesitant about the amount of garlic, but it was perfect. Not too overpowering at all. Thanks for the great recipe!
Flavie Roob
Jun 6, 2025I used chicken thighs instead of a whole chicken and it worked great. Adjusted the cooking time accordingly.
Alexandro Boderenner
May 30, 2025I added a little lemon zest to the marinade for a brighter flavor. It was a hit!