Buttermilk Barbecue Chicken
It’s the 4th of July this weekend! First of all, let’s do a double take because it’s….July already?? It is literally still March in my mind. What a time, man.
In any case, you already know I’m going to be grillin’ and chillin’ in festive fashion. Sure there’s a plethora of things you could grill on the 4th, but for me it’s all about barbecue chicken!
Pretty much all summer long we like to grill up chicken drummies because they’re delicious, versatile, affordable and easy to just toss on the barb for an effortless summer meal. You can season them up simple, throw a rub or marinate them in practically anything.
My favorite method of grilling classic barbecue chicken is hands down this method I’m sharing today. You see those beautiful drummies up top? Yes, they’re charred, beautiful and glistening in basted BBQ sauce. What you don’t see is the juiciest chicken underneath due to an overnight soak in a buttermilk bath.
Yep, a buttermilk bath! Does it get any better?! If you have some extra time on your hands (and if you’re making this BBQ chicken then I suggest you carve out some time) take the extra step and marinate the drummies in the simplest marinade of buttermilk, whole garlic gloves and a dash of hot sauce for unexpected kick.
Before you know it, you have the most flavorful chicken primed and ready for the grill. The key to this chicken is not rushing the barbecue sauce basting step as the sooner you put it on the chicken, the faster the sugars can burn and leave an unpleasant flavor, which would be no bueno. So I highly suggest playing the long game and being patient with these bad boys, and that’s coming from me, Mrs. Impatient.
But that’s why they invented beer for, am I right? So open a cold one and let the grill take care of the rest for the most perfect, moist and tender barbecue chicken you ever did taste!
Buttermilk Barbecue Chicken
Ingredients
2 pounds bone-in, skin-on chicken drumsticks
2 cups buttermilk
4 whole garlic cloves
1 tablespoon of your favorite hot sauce
Kosher salt and freshly ground black pepper
1/2 cup your favorite barbecue sauce
Directions
Whisk the buttermilk and hot sauce together together in a large bowl or resealable plastic container. Add the whole garlic gloves and chicken and toss until well combined, making sure the chicken is well coated and submerged. Cover and refrigerate for at least 8 hours and up to overnight.
Remove chicken from marinade and pat dry with paper towels. Season chicken generously with salt and pepper on all sides. Let chicken sit and come to room temperature while grill heats.
Cook chicken on low, indirect heat turning until the chicken registers to 160 degrees. Move the chicken to the hotter part of your grill and/or turn heat up to medium high heat. Baste chicken with barbecue sauce on one side. Cook for 3-4 minutes, flip and baste the other side, cooking for another 3-4 minutes. Continue to baste as needed while the chicken finishes cooking at registers to 165 degrees.
Remove from heat and let rest for 10 minutes. Enjoy!
