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Grilled Chicken Drumsticks and Thighs Marinaded in Buttermilk and Sriracha Recipe

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4.4 from 10 reviews

This Buttermilk Marinade for Chicken recipe offers a flavorful and tender grilled chicken experience. The buttermilk marinade, combined with garlic, mustard powder, sriracha, and paprika, infuses the chicken drumsticks and thighs with a deliciously tangy and mildly spicy flavor while keeping the meat juicy. Grilling the marinated chicken over direct and indirect heat ensures a perfectly cooked dish with a smoky char and moist interior, perfect for a barbecue or casual dinner.

  • Total Time: 2 hours 28 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 4 garlic cloves, minced
  • 1 1/2 cups buttermilk
  • 1 tablespoon mustard powder
  • 1 tablespoon sriracha
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika

Chicken

  • 4 chicken drumsticks (bone-in, skin-on)
  • 4 chicken thighs (bone-in, skin-on)

For Grilling

  • Vegetable oil (for the grill)

Garnish (Optional)

  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the minced garlic, buttermilk, mustard powder, sriracha, kosher salt, and paprika until the mixture is smooth and well combined.
  2. Marinate the Chicken: Place the chicken drumsticks and thighs into a large zip-top bag. Pour the buttermilk marinade over the chicken, seal the bag tightly, and refrigerate for at least 2 hours or up to overnight to allow the flavors to penetrate and the chicken to tenderize.
  3. Preheat the Grill: Preheat your outdoor grill for direct grilling over medium heat. If your grill allows, set up an indirect grilling area as well. This dual-zone setup helps manage flare-ups and ensures even cooking.
  4. Prepare the Chicken for Grilling: Remove the marinated chicken from the bag, shaking off any excess marinade. Discard the leftover marinade. Lightly oil the grill grates using vegetable oil to prevent sticking.
  5. Grill the Chicken: Place the chicken pieces directly over the medium heat. Grill for 16 to 18 minutes total, turning occasionally to ensure even cooking and to develop a nice char. Monitor for flare-ups; if they occur, move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F (74°C), indicating safe doneness.
  6. Serve: Transfer the grilled chicken to a serving platter. Sprinkle the chopped fresh parsley over the top for a burst of color and fresh flavor, if desired. Serve immediately and enjoy.

Notes

  • The buttermilk marinade tenderizes the chicken and adds flavor, but do not marinate for more than 24 hours to prevent the meat from becoming too soft.
  • If you don’t have an outdoor grill, you can also cook the marinated chicken under a broiler or on a grill pan stovetop, adjusting cooking times as necessary.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • For less spicy flavor, reduce the amount of sriracha or omit it.
  • Vegetable oil can be substituted with other neutral oils like canola or avocado oil for grilling.
  • Allow the chicken to rest for 5 minutes after grilling to retain its juices before serving.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipesvibe.com/grilled-chicken-drumsticks-and-thighs-marinaded-in-buttermilk-and-sriracha-recipe/