Buttermilk Chicken Marinade

By Cookie67

Ingredients

• 3-4 lbs. bone-in chicken pieces (the De Groots prefer chicken legs)
• 3/4 Cup buttermilk
• 2 cloves garlic, minced or pressed through a garlic press
• 1 TB. olive oil
• 2 tsp. KOSHER-STYLE FLAKE SALT
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1 tsp. DILL WEED
• 1/8 tsp. CRUSHED RED PEPPER FLAKES

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Mix all of the ingredients except the chicken in a gallon-size zippered bag. Add the chicken pieces and coat well. Refrigerate for 2-3 hours. Fire up your charcoal, making two banks of coals with an empty center. Shake the chicken off as you pull it from the marinade. Place the chicken in the middle of the grill, cooking over indirect heat. Turn every 10 minutes. Cook until done, roughly 30-60 minutes, depending on the size of the pieces. If in doubt, use a meat thermometer—165° is the safe interior temperature for poultry.

Prep. time: 10 minutes plus 2-3 hours marinating time
Cooking time: 30-60 minutes
Serves: 4-6