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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
Cook Time 1 hour
8 hours
Total Time 10 hours
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. 
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