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Buttermilk-Soaked Chicken Legs and Thighs
Buttermilk-Soaked Chicken Legs and Thighs
About This Recipe
| Yield: | 6 to 8 |
| This recipe appears in: | Menu: Father's Day Grillfest |
Ingredients
- 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
Procedures
-
1
Rinse and pat dry the chicken legs and thighs. Divide them between two large resealable plastic bags or shallow glass or ceramic dishes.
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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.
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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.
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4
Lift the chicken from the dish, allowing the excess marinade to drip off. Discard the marinade.
