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Grilled Buttermilk Chicken

Source: Martha Stewart Living
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  Serves 12
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
RECIPE INGREDIENTS
4 cups buttermilk
15 garlic cloves
1 cup fresh rosemary or thyme
Coarse salt and freshly ground pepper
3 whole chickens (about 3 pounds each), cut into 8 pieces each (then halve breasts on the diagonal)
Safflower oil, for brushing
Grilled Buttermilk Chicken Recipe at Cooking.com
DIRECTIONS
Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.


Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.


Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.


Helpful Hint:
Serving idea: Grill orange segments and rosemary sprigs over direct heat while the chicken is cooking.


Recipe reprinted by permission of Martha Stewart Living. All rights reserved.
Date Added: 07/15/2010
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