Name: Grilled Buttermilk Chicken
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Ingredients: 8–12 chicken drumsticks or thighs; 300ml (10 fl oz) buttermilk; 4 garlic cloves, crushed; 4 spring onions, minced; 1 tsp dried chili flakes; 1 tbsp maple syrup

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Grilled buttermilk chicken is the ultimate combination of juicy, tender meat with a flavorful smoky char. With its tangy, garlicky marinade and a hint of spice from chili flakes, this recipe ensures every bite is bursting with bold, crave-worthy flavor.

Pair it with your favorite summer sides, and you’ve got an instant hit at barbecues, weeknight dinners, or family gatherings!

The magic of this recipe lies in the buttermilk marinade—it tenderizes the chicken while infusing it with rich, savory flavors. Whether you cook it on a backyard grill or under a broiler, this dish guarantees tender meat with beautifully crisp and slightly caramelized edges.

Trust me, this is the easy grilled chicken recipe you’ve been searching for!

My Story Behind This Grilled Buttermilk Chicken

The first time I made grilled buttermilk chicken, I was experimenting with different ways to elevate classic family dinners. I remembered a cooking tip I learned years ago: using buttermilk as a marinade for poultry.

It’s a simple yet transformative technique that’s been used for generations—one that I’ve since adapted into my own recipe repertoire.

I’ve tested dozens of variations to achieve what I believe is the best grilled chicken thighs recipe. The buttermilk adds tang and keeps the chicken moist, while the chili flakes and maple syrup bring the perfect balance of heat and sweetness.

Seeing my family ask for seconds (and thirds) convinced me this dish was a winner. Now, I’m thrilled to share it with you—it’s a guaranteed crowd-pleaser!

Ingredients for Grilled Buttermilk Chicken

8–12 chicken drumsticks or thighs
300ml (10 fl oz) buttermilk
4 garlic cloves, crushed
4 spring onions, minced
1 tsp dried chili flakes
1 tbsp maple syrup

Step-by-Step Grilled Buttermilk Chicken Instructions

Place the chicken drumsticks or thighs in a large bowl or resealable plastic bag.
In a separate bowl, mix together the buttermilk, crushed garlic, minced spring onions, chili flakes, and maple syrup.
Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap or seal the bag tightly. Refrigerate for at least 4 hours, but no longer than 24 hours for the best flavor and texture.
When you’re ready to cook, preheat your grill to medium-high heat or set your oven broiler to high. Remove the chicken from the marinade and discard the liquid.
Arrange the chicken evenly on a grilling rack or baking sheet. Season lightly with salt and pepper.
If grilling, place the chicken on the preheated grill and cook for 10–12 minutes, turning regularly, until the skin is crispy and slightly charred. If broiling, cook the chicken for 15–20 minutes, flipping halfway through, until fully cooked (internal temperature of 165°F/74°C).
Remove from heat and rest for a few minutes before serving. Check one piece by cutting into it—there should be no pink in the center.

My Chef Tips for the Best Grilled Buttermilk Chicken

Marinade time matters: Don’t skip the 4-hour marination process—it’s essential for tender, flavorful chicken. Avoid going beyond 24 hours, as the acidity in the buttermilk can break down the meat texture too much.
Use dark meat: This recipe works best with drumsticks or thighs because their higher fat content keeps them juicy on the grill.
Preheat your grill: Always preheat your grill to ensure even cooking and those lovely grill marks.
Control flare-ups: To avoid flare-ups from fat dripping, keep your grill slightly cooler and make sure the chicken isn’t directly over intense flames.
Check doneness: Use a meat thermometer to ensure the chicken reaches 165°F/74°C. This guarantees safe, perfectly cooked meat.
Batch cooking tip: Double the recipe and freeze extras for meal prep! Defrost completely before reheating in the microwave or a low oven.

Grilled Buttermilk Chicken FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Absolutely! While I think the fat content in thighs and drumsticks makes this dish exceptional, you can use breasts. Just keep an eye on cooking times, as breasts cook faster and can dry out quicker.

Is buttermilk necessary, or can I use a substitute?

Buttermilk is ideal because of its tanginess and tenderizing properties. If you don’t have it on hand, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for 5 minutes before using.

How do I store leftovers?

Store leftover grilled buttermilk chicken in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or oven to preserve tenderness.

Can I make this recipe with an air fryer?

Yes! Place the buttermilk-marinated chicken in a single layer in your air fryer basket. Cook at 380°F (193°C) for about 18–20 minutes, flipping halfway through for even crisping.

Does the marinade work for other meats?

While this marinade shines with chicken, it also works wonders on pork chops or turkey cuts. Just adjust the cooking times as needed for different meats.

Time to Try This Grilled Buttermilk Chicken

If you’re looking for a recipe that combines tender, juicy chicken with bold, smoky flavor, grilled buttermilk chicken is a must-try. It’s a versatile dish perfect for everything from casual weeknight dinners to backyard barbecues. The buttermilk marinade guarantees incredible results every time!

Have you tried this recipe? What are your go-to variations or sides? Share your experience in the comments below, and don’t forget to tag me on social media so I can see your amazing creations. Let’s make cooking unforgettable together!