Grilled Buttermilk Chicken

Posted by Brette in Food

On p. 174 of June Living, Martha has a recipe for buttermilk chicken. It sounded simple (always a bonus!) and easy. I didn’t use the same amount of chicken (Martha said to use 3 whole chickens!). I used 3 boneless breasts. I marinated them in enough buttermilk to cover them mixed with 3 chopped cloves of garlic and 1 tsp of rosemary, plus salt and pepper. I grilled them and they stuck to the grill, shredding and making a giant mess. They tasted ok though. I know this recipe was meant for chicken with skin and that would have added to the flavor I think. I thought it was sort of plain though overall. It was nice and moist which I appreciated, but not a real winner in terms of flavor. Garlicky, yes, but just sort of plain. Not a winner.

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4 Responses

  • Mmm. Chicken skin…I ruined some chicken for dinner tonight. It was boneless skinless, too.

  • Sigh. I know. I could eat chicken skin all day I think. I hope to have time to really focus on food soon. I am in the middle of a huge work crunch right now with other writing projects and this has been one of those weeks where if I cook anything for dinner, I feel victorious.

  • Tracy says:

    I’ve made this recipe a couple of times and it’s my new favorite way to eat chicken. Maybe the trick is to use a whole cut-up chicken (which I did) and it was so moist and delicious. Just don’t eat the skin – the meat was really tasty when cooked in the skin.

  • Claggett says:

    I made this last night and really enjoyed it. The original recipe uses an entire cup of rosemary, so I’m wondering if the buttermilk-to-rosemary ratio was correct if you only used a teaspoon. I also stuck orange quarters and sprigs of rosemary near the chicken, as recommended, on the grill and enjoyed those subtle flavors.