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Buttermilk grilled chicken
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Serves 6-8 Servings


    • 3 cups buttermilk
    • 8 cloves of garlic, peeled and sliced
    • 1 teaspoon ground coriander
    • 1 tablespoon cumin
    • 1 teaspoon paprika
    • 1 tablespoon chili powder
    • 2 teaspoons salt
    • 3 1/2-4 pounds assorted chicken pieces, split breasts, legs, thighs


Baking Directions:

In a large bowl combine the buttermilk, garlic and spices. Lay the chicken pieces in a single layer in a large baking pan. Cover the chicken with the buttermilk mixture, cover with plastic wrap and refrigerate overnight(at least 12 hours).Prepare a charcoal or gas grill so that the coals or heating elements are hot. Lightly spray the grill with vegetable oil. Pat the chicken pieces dry, and season with salt and pepper. Grill the chicken on both sides, over a medium heat, until it is cooked through 12-15 minutes depending on the size of the pieces. Remove from the grill when cooked.

Recipe tags

Easy American

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