1 1/2 cups buttermilk
8 cloves garlic, chopped
1 tablespoon paprika
To taste - Kosher salt and black pepper
6 pounds bone in chicken pieces
In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper.
Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator turning the bags occasionally, for at least 1 hour and up to overnight.
Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
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