Grilled Buttermilk Chicken – a delicious recipe with buttermilk, shallots, garlic, kosher salt, sugar, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2
Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
3
Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
4
Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
5
Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.
747
kcal
Calories
41
g
Fat
12
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 quart buttermilk, 1/2 cup chopped shallots, 2 tablespoons chopped garlic, 2 tablespoons kosher salt, and more.
Yes, Grilled Buttermilk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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