Grilled Buttermilk Chicken
Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken.
Ingredients
- 1½ cups buttermilk
- 1 tablespoon mustard powder
- 1 tablespoon Sriracha
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 4 chicken drumsticks, bone in, skin on
- 4 chicken thighs, bone in, skin on
- Vegetable oil, for grill
- ¼ cup chopped fresh parsley
- Lemon, cut into wedges (optional)
Directions
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In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
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Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
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Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16–18 minutes, or until internal temperature reaches 165 degrees.
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Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.
