Grilled Buttermilk Chicken

By Kiwi

Martha Stewart
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Serving idea: Grill orange segments and rosemary sprigs over direct heat while the chicken is cooking.

Ingredients

• 1 cup buttermilk
• 4 garlic cloves
• 1/4 cup fresh rosemary or thyme
• 6-8 chicken legs and thighs
• 1 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper
• Safflower oil, for brushing

Preparation

Step 1

Combine buttermilk, garlic, herbs, salt, and pepper.
Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill thighs, and drumsticks, skin side down, over direct heat for 10 minutes.
Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes.