Grilled Buttermilk Chicken with Hot Paprika
![A soak in buttermilk does wonders for chicken.](https://www.foodgal.com/wp-content/uploads/2022/08/grilled-buttermilk-chicken-710x1024.jpg)
Like a good face cream, yogurt, kefir and buttermilk do wonders to plump and moisten — with meat, that is.
So, it’s no wonder that “Grilled Buttermilk Chicken” results in a juicy bird laced with summertime smokiness.
The recipe is from “The Backyward BBQ Bible” (Smith Street Books), of which I received a review copy. It’s by Oscar Smith, a Sydney-based food writer and photographer.
![](https://www.foodgal.com/wp-content/uploads/2022/08/The-Backyard-BBQ-Bible.jpg)
It includes more than 100 grilling recipes, including ” Brazilian Cachaca Chicken Skewers,” “Bacon-Warpped Mac & Cheese Burgers” (yes, panko-breaded discs of with mac ‘n’ cheese acting as burgers), “Korean Bulgogi Tofu,” and “Grilled Figs with Rosemary & Pomegranate Ricotta.”
This chicken recipe couldn’t be easier. Just marinade overnight a quartered chicken in a mix of buttermilk, garlic, whole-grain mustard, hot paprika, and fresh rosemary. The buttermilk does all the work to tenderize the chicken.
The next day, fire up the grill to enjoy some seriously succulent chicken.
![The chicken cooking on the grill.](https://www.foodgal.com/wp-content/uploads/2022/08/buttermilk-chicken-on-grill.jpg)
With 2 teaspoons of hot paprika in the 2 cups of buttermilk, I found the dried red pepper taste fairly muted. That’s why I think you could easily up that to 1 tablespoon instead or even more, if you like. I noted that in the recipe below.
This summer, give your chicken a pampering milky soak — and be richly rewarded.
![Grill your lemon halves, too, to add another layer of tangy flavor when squirted over the chicken.](https://www.foodgal.com/wp-content/uploads/2022/08/grilled-buttermilk-chicken-overhead.jpg)
Grilled Buttermilk Chicken
(Serves 4 to 6)
2 cups buttermilk
4 garlic cloves, crushed
2 teaspoons whole-grain mustard
2 teaspoons to 1 tablespoon hot paprika or to taste
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper
2 rosemary sprigs, leaves roughly chopped
One (3-pound) whole chicken, cut into quarters
Lemon halves, to serve
Combine the buttermilk, garlic, mustard, paprika, salt, pepper, and rosemary in a mixing bowl.
Place the chicken in a large zip-lock and pour in the buttermilk mixture. Ensure the chicken pieces are well coated. Refrigerate for at least 8 hours or overnight, turning the bag occasionally to disperse the marinade.
Preheat a hooded grill to medium and lightly grease with oil.
Remove the chicken from the marinade and drain. Place the chicken on the grill skin-side down, cover and cook for 20 minutes, turning once after 10 minutes. Turn again and cook for another 5-10 minutes until the chicken is cooked through.
Serve with lemon halves and, if desired, a simple green salad and grilled potato wedges.
Adapted from “The Backyard BBQ Bible” by Oscar Smith
![](https://www.foodgal.com/wp-content/uploads/2022/08/BiscuitLede2-150x150.jpg)
What to Do With Extra Buttermilk: Howie’s Buttermilk Biscuits
![](https://www.foodgal.com/wp-content/uploads/2022/08/ButtermilkBlondies2-150x150.jpg)
And: Buttermilk Coconut Blondies
![](https://www.foodgal.com/wp-content/uploads/2022/08/PeachNectarineIceCream2-150x150.jpg)
And: Peach-Nectarine Buttermilk Ice Cream
![](https://www.foodgal.com/wp-content/uploads/2022/08/cinnamon-buttermilk-muffins-150x150.jpg)
And: Cinnamon-Buttermilk Muffins
![](https://www.foodgal.com/wp-content/uploads/2022/08/ParsnipPie-150x150.jpg)
![](https://www.foodgal.com/wp-content/uploads/2022/08/Strawberry-buttermilk-tart-overhead-150x150.jpg)
And: Strawberry Buttermilk Tart
![](https://www.foodgal.com/wp-content/uploads/2022/08/Shaved-asparagus-salad-overhead-Newsletter-150x150.jpg)
And: Shaved Asparagus Salad with Asparagus Buttermilk Dressing and Pickled Asparagus Tips
![](https://www.foodgal.com/wp-content/uploads/2022/08/ForeignCinemaButtermilkSpoonBreadWhole-150x150.jpg)
And: Buttermilk Spoon Bread with Shiitakes, Corn and Scallions