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Rosemary Buttermilk Chicken

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Rosemary Buttermilk Chicken




    Ingredients :

  • 2 ½ cups buttermilk
  • 15 cloves garlic
  • minced
  • 1 tablespoon smoked paprika
  • kosher salt and ground black pepper to taste
  • 8 sprigs fresh rosemary
  • 1 (3 to 3 1/2 pound) whole chicken
  • quartered
  • Methods :

  • Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
  • Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
  • Preheat grill for medium heat and lightly oil the grate.
  • Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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