Rosemary Buttermilk Chicken
Summer is the time to master this garlicky buttermilk chicken grilling recipe that is simply infused with fresh rosemary and smoky paprika.
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).