We made this recipe a couple weekends ago, adapting it from 'Buttermilk Herbed Chicken Thighs' in Weber's Big Book of Grilling. The buttermilk really tenderizes the chicken, but we opted to add a few more spices to give it extra kick and flavor. Still, it's a relatively mild dish, so it doesn't hurt to brush on a little of your fav BBQ sauce right before serving.
Ingredients:
Marinade:
1 cup buttermilk
2 tbsp. honey
2 tbsp. Dijon mustard
1/4 tsp. ground oregano or marjoram
2 tsp. granulated garlic
1 tsp. granulated/minced onion (or onion powder)
1/4 tsp. dried thyme
1/4 tsp. dried sage
2 tsp. paprika
1/4 tsp. cayenne pepper
1 tbsp. fresh rosemary, finely chopped
1 tsp. black pepper
2 tsp. kosher salt
8 bone-in chicken thighs, trimmed of excess fat & skin and rinsed.
Olive oil
Your fav BBQ sauce (optional)
1. Whisk all marinade ingredients in a bowl until well-combined.
2. Place the chicken thighs in a large Ziploc bag and pour in marinade. Squeeze out any excess air in the bag and seal. Flip the bag around a few times to make sure the chicken thighs are well-covered by the marinade. Place the bag in a casserole dish or flat on a paper towel and refrigerate 6-8 hours, turning the bag occasionally.
3. Fire up the grill. Remove the chicken thighs from the marinade and blot them dry with a paper towel. Brush lightly with olive oil and place skin side down on the grill over direct medium heat for about 2 minutes; turn and grill another 2-3 minutes. Remove thighs to sides of grill and continue cooking over medium indirect heat for another 30-40 minutes or until they reach an internal temperature of 165-170F. If desired, brush a little of your fav BBQ sauce over the chicken just before serving.
Chicken thighs.
Trim the chicken thighs of any excess skin and fat.
Cutting some fresh Tuscan Blue rosemary from the garden for the marinade.
Finely chop about 1 tbsp. of the fresh rosemary.
Dijon mustard, honey, granulated garlic, minced onion, ground sage, paprika, thyme, oregano, buttermilk.
For the marinade: buttermilk, honey, Dijon mustard, herbs & spices.
Place chicken thighs and marinade in a Ziploc bag & refrigerate 6-8 hours.
Hot off the grill. You can brush on some BBQ sauce just before serving, if desired.
Here, the chicken is served with fire-roasted salsa rather than BBQ sauce.
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