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.
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.
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.