Dinner
Buttermilk-Brined Chicken
Buttermilk brine steeped with shallots, garlic, and fresh herbs infuses every bite of this chicken with tangy depth and herbal warmth, while olive oil brushed over the skin turns it golden and crisp on the grill. The meat emerges juicy and fragrant, ready to savor straight from the flames.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 8
Nutrition per Serving
- Calories
- 207
- Protein
- 30g
- Carbs
- 2g
- Fat
- 8g
- Sugar
- 1g
- Sodium
- 296mg
Ingredients
- 4 cup buttermilk (see Tips)
- 1/4 cup sugar
- 2 shallots, finely chopped
- 8 clove garlic, minced
- 2 tbsp salt
- 2 tbsp chopped fresh oregano
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 1 tbsp Worcestershire sauce
- 1 tsp freshly ground pepper
- 4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed
- 1 tbsp extra-virgin olive oil
Instructions
- To prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.
- To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
- To prepare chicken: Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.
- Meanwhile, preheat a grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- Oil the grill rack (see Tips). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.