Buttermilk-Soaked Chicken Legs and Thighs

About This Recipe

Yield:6 to 8
This recipe appears in: Menu: Father's Day Grillfest


  • 4 whole chicken legs, with legs and thighs separated (4 1/2 to 5 pounds)
  • 3 cups buttermilk
  • 2 large shallots, thinly sliced
  • 3 large cloves garlic, crushed
  • 3 tablespoons roughly chopped fresh thyme
  • 2 teaspoons cayenne
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil cooking spray


  1. 1

    Rinse and pat dry the chicken legs and thighs. Divide them between two large resealable plastic bags or shallow glass or ceramic dishes.

  2. 2

    Whisk together the remaining ingredients. Divide the marinade between the bags or dishes. Seal the bags or cover the dishes with plastic wrap and refrigerate for at least 2 hours and up to 4 hours, letting the chicken come to room temperature before grilling.

  3. 3

    Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot.

  4. 4

    Lift the chicken from the dish, allowing the excess marinade to drip off. Discard the marinade.

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