Buttermilk Marinated Grilled Chicken Thighs

Clinton Kelly
Servings: 5
1 to 2 hr
Part 1 of 2

Clinton's marinated chicken is a great edition to your next barbecue!

  • Ingredients
  • step-by-step directions
Buttermilk Marinated Grilled Chicken Thighs
  • 1 cup Buttermilk
  • 4 Cloves Garlic (grated)
  • 1/4 cup Fresh Dill (leaves only, chopped)
  • 1/4 cup Olive Oil
  • 2 pounds Chicken Thighs (boneless, skin-on)
  • pinch Salt
  • Combine the Buttermilk, Garlic, Dill, Olive Oil, and a generous pinch of Salt in a dish or bowl and whisk together. Reserve 1/3 cup of the marinade to use for basting. Add the Chicken, toss to coat completely, cover and marinate for at least 1 hour and up to overnight.
  • Alternatively, you can combine in a zip-top bag.
  • When ready to cook, preheat a grill or grill pan to medium-high heat.
  • Shake excess marinade off of the Chicken Thighs, and place on the grill, skin-side down. Grill until the skin crisps, and Chicken has cooked about 75% through, about 4 minutes. Baste the Chicken with the reserved marinade every few minutes. Flip and finish cooking the Chicken, about 3 more minutes. Remove and rest at least 5 minutes before serving.
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