A thing or two about grilled buttermilk chicken

A thing or two about grilled buttermilk chicken
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There's a reason southern cooks have been soaking chicken in buttermilk before it goes into the frying pan. It imparts a slight tang while tenderizing the meat. The same trick works wonders on the grill, as in these grilled buttermilk chicken legs.

Category: main dish


Yield: 6 pieces

1 quart buttermilk
6 clove garlic peeled and smashed
¼ cup light-brown sugar (packed)
½ ounce thyme sprigs (about 1 bunch)
2 tablespoon red Tabasco sauce (or similar high acid hot sauce)
2 tablespoon kosher salt plus more for seasoning
1 teaspoon black pepper
2 pound chicken legs (about 6 legs)


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Added 7 years ago by:
Greg Henry Greg Henry
     43 recipes
10 people cheffed this recipe
Tara NussbaumSusan A ThayerLoriAnn Goodwin TownsendKristin Smith Keck TaylorJames SpottsStephanie Brooks HawkinsEmaleigh HeavnerPor PdmpDaNette FranklinGreg Henry
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