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Barbecued Buttermilk-Marinated Chicken

Scott Phillips

Servings: 6

Slather this tender chicken with barbecue sauce before it comes off the grill for a quick take on slow-cooked barbecued chicken.


  • 2 cups well-shaken buttermilk
  • 1/2 tsp. ground cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 6 boneless, skinless chicken breast halves
  • Olive oil, for grilling
  • 1/2 cup homemade or good-quality store-bought barbecue sauce

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 240
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Sugar (g): 3
  • Protein (g): 27


  • In a small bowl, whisk the buttermilk, cayenne, 1/2 tsp. salt, and 1/2 tsp. pepper until combined.
  • Put the chicken in a bowl, dish, or large zip-top bag. Cover with the marinade, turning the chicken to coat if necessary, and let sit for 20 to 30 minutes.
  • Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over with oil and season lightly with salt.
  • Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Flip and grill for another 3 to 4 minutes. Brush the top side with barbecue sauce, flip, and brush more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before serving.


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Reviews (5 reviews)

  • Applegirl | 07/21/2019

    Made this several time using different cuts of meat, bone in skin on thighs, thick pork chops and breasts....all came out delish

  • jobspeak | 08/14/2017

    Delicious! I marinated for 4 hours and the breasts were so moist and tender. I usually don't care for grilled chicken breasts because they are so dry and flavorless. Used bone-in chicken breasts.

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