I found this recipe in a Martha Stewart Living Magazine. So easy to prepare during grilling season. This marinade gives the chicken a slight tang while tenderizing the meat. If you don't have buttermilk, I have a previous posting on how simple it is to make your own in a pinch. Recipe follows:
2 cups buttermilk
7 garlic cloves, peeled and crushed
1/2 cup fresh rosemary or thyme, rough chopped
Coarse salt and freshly ground pepper
3 lbs. whole chicken, cut into parts
Combine buttermilk, garlic, herbs, 3/4 tablespoon salt and 1 teaspoon pepper.
Place chicken in baking dish. Cover with marinade turning to coat. Refrigerate for atleast 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves,thighs,and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered,until a instant read thermometer inserted into the thickest part of the thighs registers 165, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through about 15 minutes.
Enjoy!!!
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