Ingredients
6
6 servings
- •2 ½ cups buttermilk
- •15 cloves garlic, minced
- •1 tablespoon smoked paprika
- •kosher salt and ground black pepper to taste
- •8 sprigs fresh rosemary
- •1 (3 to 3 1/2 pound) whole chicken, quartered
Instructions
- Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
- Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 336
- Carbohydrate: 8g
- Fat: 17g
- Fiber: 1g
- Protein: 36g
- Sugar: 5g
Related Recipes
Marinated Rosemary Chicken
Juicy Lemon-Rosemary Roast Chicken
Baked Lemon-Rosemary Chicken
Blissful Rosemary Chicken
Chicken with 20 Cloves of Garlic
Lemon-Roasted Chicken
Roasted Rosemary Chicken And Vegetables
Butterflied Roast Chicken with Lemon and Rosemary
Grilled Rosemary Chicken Breasts
Garlic and Rosemary Lemon-Roasted Chicken
Easy Garlic and Rosemary Chicken
