Buttermilk Barbecue Chicken

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

For the Marinade:

• 2 cups buttermilk
• cup brown sugar
• 1 tablespoon apple cider vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons kosher salt

For the Chicken:

• 1 (3 pound) whole chicken

Directions

1. Whisk the buttermilk, brown sugar, apple cider vinegar, garlic, thyme, black pepper, smoked paprika, cumin, cayenne pepper, and salt together in a large bowl until well combined.
2. Trim the wing flats from the chicken. Using a sharp knife, cut along both sides of the backbone from the tail to the neck, then remove the backbone completely.
3. Make a -inch-deep cut through the cartilage in the center of the chicken. Open both sides of the chicken to reveal the breastbone, then carefully lift it out.
4. Cut the chicken in half through the center along the breastbone line.
5. Place both halves of the chicken in a resealable zip-top bag. Pour the buttermilk marinade into the bag, ensuring the chicken is fully submerged. Seal the bag and place it in a bowl to catch any potential leaks.
6. Press out any excess air from the bag and seal tightly. Refrigerate for at least 6 hours, but preferably 18 hours to allow the chicken to marinate and absorb the flavors.
7. Preheat your outdoor grill to medium heat. Lightly oil the grill grate to prevent sticking.
8. Remove the chicken from the marinade and place it on a paper towel-lined plate to blot off excess marinade.
9. Place the chicken halves on the grill, cut-side down and skin-side up. Cover the grill and cook for 20 minutes.
10. Flip the chicken over and continue grilling for another 7 to 10 minutes.
11. Flip the chicken once more and grill for an additional 15 minutes, or until the chicken is fully cooked and no longer pink in the center. The internal temperature should reach 165F (74C) when measured with an instant-read thermometer inserted into the thickest part of the thigh near the bone.

Chef's Notes

If you can't find buttermilk, you can substitute it with thinned-out yogurt.

Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary depending on how much remains after cooking.

Nutrition Facts (per serving)

• Calories: 323
• Total Fat: 11g (13% Daily Value)
• Saturated Fat: 3g (16% Daily Value)
• Cholesterol: 117mg (39% Daily Value)
• Sodium: 2120mg (92% Daily Value)
• Total Carbohydrate: 15g (6% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 13g
• Protein: 40g (80% Daily Value)
• Vitamin C: 3mg (3% Daily Value)
• Calcium: 140mg (11% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 510mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.