Buttermilk Chicken Recipe
This delicious Buttermilk Chicken Recipe is an easy way to grill or bake chicken with fantastic results. So perfect for summer cookouts!
Our typical go-to meal for any night of the week is grilled or baked chicken. We often serve it with a side of one of our favorite of potato dishes. To avoid boredom with the same ole, same ole, we mix things up, and experiment with different marinades and techniques. This grilled (or baked) Buttermilk Chicken is one of our tried and true favorites that makes flavorful, tender chicken every single time. Yay for tried and true!
You can easily prepare this chicken ahead of time, at least 30 minutes and up to a whole day. Allow the recipe to marinate in the fridge until ready to cook. The longer it can mingle in the buttermilk marinade the better. (Tip: Out of buttermilk? Easily make a quick substitute by stirring 1 tablespoon of fresh lemon juice or white vinegar into 1 cup of milk and let it sit for about 5-10 minutes.)
When I have planned ahead of time (which is not often) I like to buy bone-in chicken pieces in bulk and divide them for more than one meal. As with most meat, chicken pieces are usually less expensive when bought in bulk, so hit your favorite butcher counter, then divide and conquer!
A couple of weeks ago, I prepped half of a batch of chicken legs with the Honey Jalapeño Chicken Recipe to grill one evening. For the remaining half, I used this buttermilk chicken recipe and marinated them for dinner the next night. Of course that means two nights in a row for grilled chicken, but hey, no one is complaining over here!
This Buttermilk Chicken is easy to grill or bake in an oven in about 30 minutes. That’s what I call flexible. Serve this alongside a tossed salad, quick Garlic Lemon Green Beans, and Twice Baked Potatoes (or Quick Baked Potatoes) for a weeknight win!
Buttermilk Chicken
A delicious recipe for grilled or baked chicken that is full of flavor and so easy to make any day of the week.
Ingredients:
- 1 1/2 cups buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon dried Italian Seasonings
- 1 teaspoon ground red pepper
- 2 teaspoons coarse salt
- 3 pounds bone-in chicken pieces
Directions:
- In a small bowl or measuring cup, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 teaspoons salt.
- Pour buttermilk mixture into large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours or up to overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
- Heat grill to medium-low*. Place marinated chicken (discard the marinade) on grill, cover and cook, turning occasionally, until golden brown and cooked through, about 30 to 40 minutes.
*To bake, preheat oven to 450-degrees F. Place marinated chicken in a single layer in an oven safe skillet or baking pan. Bake for 30 minutes or until done.
Originally published June 3, 2016.
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I love this recipe! This chicken looks so delicious!!!
This sounds delicious and, even better, easy!!
I’ve tried it . This chicken was very delicious. seriously , I love it .
sounds like a very succulent chicken recipe, thank you xoxo
By ground red pepper do you mean Cayenne Pepper? I’m going to make this tonight, thanks!
Yes, cayenne pepper.
Looks good I’m going to give this a try real soon.
I make a very similar recipe [Nigella Lawson} and add hot sauce and crushed garlic. Bake in cast iron pan. Delicious.
Would this marinade work for a pork tenderloin? I tried the chicken and it was excellent!!!
Hmmm … I’ve never tried buttermilk with pork, so I’m not sure.
Do you leave the skin on?
We leave the skin on when cooking bone-in chicken. This marinade also works well with boneless skinless chicken pieces.
I want to make this for a friend recently diagnosed with breast cancer and recovering from a double mastectomy, and she has 3 kids at home… If I make this the night before, do you think it will reheat okay? I wanted something kid friendly (thinking this and a twice baked potato casserole?), but since I don’t have kids I’m clueless…. Chicken and potatoes, kids will eat that, right? any other suggestions?
I would worry about it drying out, so I would try reheating it covered to avoid it drying it. Ideally, I would marinate it the night before and bake just before taking. OR prepare it in a crockpot.