My husband loves to bbq, enough said! If there’s a way he can make a meal onto the grill, then he’s happy. Summer pretty much means at least one meal a week is bbq’d. Pretty soon this will be at least one crockpot meal a week.
Buttermilk Roast Chicken Drumsticks
- 2 cups buttermilk
- 5 garlic cloves, peeled and smashed
- 1 tbsp salt
- 1 tbsp sugar
- 1.5 tsp smoked paprika
- ground black pepper
- 2-3 pounds of chicken drumsticks or whichever chicken pieces you like (breasts, thighs)
- drizzle of olive oil
- chopped cilantro, parsley or thyme
In a bowl, whisk garlic, salt, sugar, paprika and a generous amount of ground black pepper with the buttermilk.
Place the chicken in a large ziplock bag with the buttemilk mixture and refrigerate for at least 2 hrs, up to 48 hrs. I have marinated mine for 24 hrs once and recently for only 8 hrs.
When ready, heat the bbq grill to high put chicken on the bbq grill. Once grill marks are showing, turn heat down to medium.
To finish, sprinkle with cilantro, parsley or thyme. I served mine with steamed runner beans, swiss chard and baby new potatoes with butter.