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 |
