Grilled Buttermilk-Chicken Thighs

Five ingredients and some seasoning. That’s all it takes to plate up tasty, tender chicken thighs with a little crisp char on the outside and juicy meat inside. Give them time, and give them buttermilk. A couple herbs can’t hurt.

Serves 4

Ingredients

• 8 large bone-in chicken thighs, skin removed (about 3-1/2 lbs total)
• 4 large basil leaves
• 1 long rosemary twig
• 1 tsp black peppercorns
• 1 qrt buttermilk
• sea salt
• freshly ground black pepper

Preparation

1. Place the chicken thighs, basil, rosemary, and peppercorns in a large bowl. Pour in the buttermilk, submerging the chicken pieces completely. Cover tightly with plastic wrap and refrigerate overnight.
2. Light a grill for medium heat with space for off-heat cooking.
3. Remove the thighs from the buttermilk, patting dry with paper towels. Season with salt and pepper. (Discard the buttermilk, herbs, and peppercorns.)

Thighs Ready for Buttermilk

Thighs in Buttermilk 

Seasoned, Marinated Chicken

1. Place the thighs over direct flame and grill 2-3 minutes per side, until char marks appear. 
2. Move the chicken off heat and grill until cooked through, turning and re-positioning on the grill as needed, 30-35 minutes, depending on the size of the thighs.

Beginning to Grill

After 1st Turn

Move Off Heat

Grilled Thighs

Transfer the chicken to a platter and let rest 5 minutes before serving.

Grilled Buttermilk-Chicken Thighs