Buttermilk Grilled Chicken
And lots of things to go with it for Memorial Day weekend and beyond
First of all, I want to congratulate Susannah Patton for winning the copy of French at Heart. I hope some of you will purchase this book, or buy it as a gift, because it’s a good one! We have another fun cookbook giveaway in a few weeks, so stay tuned for that.
If I’m being honest, I eat a lot of chicken! It’s one of our main proteins, even though we eat plenty of fish and shellfish, lean pork (sometimes fatty pork), and actual red meat like steak just once in a while. We also eat tofu and have vegetarian meals with some frequency, but when it comes to firing up the grill, chicken is one of the first things I think of.
In our temporary home (yes, we are still here, but we’re getting closer), they only have a Traeger grill. It’s more of a smoker than a grill, so it’s perfect for cooking a whole chicken. We have a Traeger at home too, so I know how to use it, but you can cook a whole chicken on any kind of grill as long as you cook over indirect heat.
The thing I want to talk about today is the marinade. I know I’ve waxed poetic on this subject before, but I need to remind you that marinating your chicken in buttermilk or yogurt (and seasonings, of course) will render it so juicy and tender that you’ll wonder why you don’t ALWAYS do it.
The truth is, you can and should. You can use any glaze you like to finish this chicken off, including bottled barbecue sauce. There, I said it. There are lots of good ones out there, including these Momofuku Goods Korean BBQ sauces that I currently have in my fridge. They were kind enough to send them to me, and I’ve been sneaking them into all kinds of things, including fried rice one night.
So here’s what I want you to do: marinate your chicken, no matter the cut, in this buttermilk marinade (which is a great way to use up buttermilk left over from a baking project, by the way) at least 12 hours ahead of time. Then grill it or roast it, and finish it off with the glaze of your choice. You may want to put a square of folded heavy duty foil under a whole bird to catch drips and prevent flare-ups. I’m glossing over this method, but next week I’m going to be diving more deeply into grilling techniques and equipment. So if you have any questions or conundrums, please leave them in the comments so I can address them!
All I ask is that you promise me you’ll try this method out just once. I’m willing to bet you’ll never grill chicken another way again!
This marinade will work for any cut of chicken and on any kind of grill. Once the chicken is almost done, start brushing with the glaze and turning frequently (except for whole or spatchcocked).
Here are the approximate cooking times for different cuts:
Spatchcock (a.k.a. butterfly): 45 to 50 minutes, turning after 30 minutes.
Half chicken or legs: same as above for spatchcocked.
Chicken thighs: 15 to 20 minutes over medium heat, then 10 minutes on low or indirect until tender.
Wings: 8 to 10 minutes per side over medium low, then glaze, turning, 10 to 15 minutes longer.
Bone-in chicken breast: 15 to 20 minutes per side.
Boneless breasts: 5 to 7 minutes per side.
More MDW recipe ideas
Whether or not you choose to make this chicken this Memorial Day weekend (which you should!), here are some other crowd-pleasing recipes that would work great with any BBQ spread. Bookmark them for any other warm weather parties you’re planning for this summer, too!
Punchy Warm Potato Salad
“Potato Salad” can mean different things to different people. My version is light and punchy rather than rich and creamy, with a mustardy dressing and plenty of fresh herbs.
Spring Potato Salad with Green Garlic Dressing
Here’s another take on potato salad that features a verdant vinaigrette made with green garlic, which has a mild garlic flavor that makes it perfect for using raw.
Grilled Chicken Thighs with Tamarind Glaze
This tamarind glaze is wonderful on all sort of things: skewers, veg, or this post’s marinated chicken. A batch of it keeps in the fridge for a few weeks, so you can try it in multiple applications.
Raspberry-Pomegranate Cheesecake Bars
If you’re looking for a great hand-held dessert for a picnic or BBQ, these raspberry-pomegranate cheesecake bars fit the bill. They’re tart, tangy, and transport well—plus they’re beautiful. Add blueberries for a more patriotic spin!
GORP Cookies
Here’s another transport-friendly, easy-to-eat dessert option for you. These cookies are loaded with classic trail mix ingredients and are easily customizable depending on your taste and what you have on hand.
