Grilled Buttermilk and Herbed Chicken Thighs and Legs

Grilled Buttermilk and Herbed Chicken Thighs and Legs are a flavorful and tender take on classic grilled chicken. It combines the richness of buttermilk with the brightness of fresh herbs for a dish that is both rustic and refined.

The preparation begins with a buttermilk marinade. This is a time-honored technique that not only infuses flavor but also tenderizes the meat. Buttermilk’s natural acidity breaks down proteins. This results in chicken that is exceptionally moist and juicy. To the marinade, a blend of fresh herbs, including rosemary, thyme, parsley, and oregano, is added. Also, along with garlic, lemon zest, black pepper, and a touch of salt, these ingredients round out the marinade. The chicken thighs and legs are submerged in this aromatic mixture and left to marinate for several hours or overnight.

When grilled, the herbed buttermilk coating caramelizes slightly, giving the chicken a beautifully browned, slightly crisp exterior. The combination of thigh and leg meat ensures a rich, satisfying texture. It is more flavorful and forgiving than leaner cuts, such as breasts. The herbs impart an earthy, garden-fresh character, while the buttermilk lends a slight tang. This pairs beautifully with smoky char from the grill.

Grilled Buttermilk and Herbed Chicken Thighs and Legs Historically

This dish has roots in Southern American cooking, where buttermilk has long been a staple. Buttermilk is often used for marinating and frying chicken. Grilling, rather than frying, gives the dish a lighter profile while still preserving that Southern comfort food appeal.

Grilled buttermilk and herbed chicken thighs and legs are versatile and crowd-pleasing. They pair well with sides like grilled corn, potato salad, or crusty bread. They are equally at home at a casual cookout or a more elegant al fresco dinner. The combination of creamy tang, herbal brightness, and smoky char makes this dish a celebration of summer flavors and timeless cooking techniques.

Mr. Sam

Grilled Buttermilk and Herbed Chicken Thighs and Legs

Grilled Buttermilk and Herbed Chicken Thighs and Legs are a flavorful and tender take on classic grilled chicken, combining the richness of buttermilk with the brightness of fresh herbs for a dish that is both rustic and refined.

Print Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

8 hours hrs

Total Time 10 hours hrs

Servings: 4 Servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 Chicken Thighs Include bone and skin
• 4 Chicken Legs Include bone and skin.
• 1 1/2 Cups Buttermilk
• 2 Tbl Dijon Mustard
• 2 Tbl Honey
• 1 Tbl Olive Oil
• 1 Tsp Rosemary
• 1 Tsp Salt
• 1 Tsp Pepper
• 1/2 Tsp Thyme
• 1/2 Tsp Sage
• 1/2 Tsp Marjoram
• 1/2 Tsp Oregano
• 1/2 Tsp Parsley
• 1 Tsp Garlic Minced.

Equipment

• 1 Gas Grill

Method

 

1. For the marinade, in a medium bowl, whisk together all the ingredients except the chicken.
2. Trim the chicken thighs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
3. Remove the thighs from the bag and discard the marinade. Wipe the marinade off the thighs with paper towels. Lightly brush or spray with olive oil.
4. Sear the thighs, skin side down, over Direct Medium heat for 6 minutes, turning once halfway through searing time.
5. Once seared, remove from the grill and set up an indirect medium heat in grill, around 300F to 350F.
6. Place chicken back on the grill and continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more, or until the internal temperature reaches about 175°F.
7. Serve Warm

Notes

Grilled Buttermilk and Herbed Chicken Thighs and Legs pair beautifully with a variety of sides, offering balance, texture, and complementary flavors. 

Sides such as cornbread, coleslaw, baked beans, mac and cheese, various grilled vegetables, potato or macaroni salad, roasted sweet potatoes, and especially corn on the cob. 

•  

•