Rosemary Buttermilk Grilled Chicken

Let's Cook

1. Step 1.

   In a 1-gallon ziplock bag, combine 2 cups buttermilk, ¾ teaspoon chopped fresh rosemary, 1 teaspoon kosher salt, and 1 teaspoon minced garlic. Add 3 pounds chicken pieces (drumsticks and thighs, skin on) to the bag. If the chicken thighs are large, you may need to split them between two bags. Seal the bag and refrigerate for 4 to 8 hours to marinate.

2. Step 2.

   Remove the chicken from the buttermilk bath and discard the marinade. Pat the chicken dry with paper towels.

3. Step 3.

   In a small bowl, combine the remaining ¾ teaspoon chopped fresh rosemary with 2 tablespoons Poultry Rub. Season the chicken pieces on both sides with the rub.

4. Step 4.

   Prepare the grill for direct and indirect cooking. Place the chicken over direct heat, skin side down, and grill for 4 to 5 minutes, watching for flare-ups, until a nice crust forms. Flip the chicken and grill the other side for 4 to 5 minutes.

5. Step 5.

   Move the chicken to the indirect side of the grill and cover. Cook until the internal temperature reaches 160°F, about 20-30 minutes depending on the size of the pieces.

6. Step 6.

   Remove the chicken from the grill and let it rest for 10 minutes before serving.