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
- 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.
- Light a grill for medium heat
with space for off-heat cooking.
- 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 |
- Place the thighs over direct
flame and grill 2-3 minutes per side, until char marks appear.
- 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 |
Wow - I bet these are wonderfully moist! Thanks for sharing on the What's for Dinner Link up.
ReplyDeleteThese look so good! I'll try this recipe the next time I'm preparing chicken!
ReplyDeleteAlways great to see you at Peace, Love, Link up! Hope to see you tomorrow at 6!