Herby Buttermilk-Soaked Chicken and Focaccia
Rated 3.6 stars by 5 users
Servings
4-6
Ingredients
4-6 chicken drumsticks
- 4-6 chicken thighs
- 3 cups buttermilk
- 1 tablespoon paprika
- 4 cloves fresh garlic, grated
- 1 tablespoon kosher salt
- 1 heaping tablespoon dried Italian spices
- 1 teaspoon cracked black pepper
- 4 tablespoons butter, melted
Directions
Remove the chicken from its packaging and pat dry – don’t rinse as you want to avoid extra moisture on the chicken skin.
- Mix together all ingredients except the melted butter in a large bowl and add the chicken pieces, mix this with your tongs until everything is fully coated with the buttermilk marinade.
- Let the chicken soak from 2 to 24 hours in the refrigerator and then remove the pieces from the marinade and let them drip slightly to remove the excess buttermilk.
- Light your charcoal bed two hours before you are ready to grill your chicken and use olive oil or another fat to thoroughly oil your grill. When the grill is medium high heat, place the marinated chicken on the grill and sear both sides – about 5 minutes on each side. Lift the grill surface higher to reduce the heat to medium and use the Heat Dome to cover the chicken while it cooks an additional 15 minutes on each side. After the 30 minutes under the heat dome, brush the chicken with the butter on all sides and lower the grate to add a final crisp to the chicken skin – this should take about 3 minutes on each side. Remove from the heat and let the chicken rest for 15 minutes before enjoying.