Grilled Buttermilk Chicken Legs

Gluten Free
Health score
4%
Grilled Buttermilk Chicken Legs
275 min.
6
325kcal

Suggestions


If you’re craving a succulent and flavorful dish that's perfect for any occasion, our Grilled Buttermilk Chicken Legs are sure to tantalize your taste buds! This gluten-free delight features tender chicken legs marinated in a creamy buttermilk blend, infused with aromatic garlic and a hint of spice from Tabasco sauce. The result? Juicy, charred chicken legs that pack a punch of flavor in every bite.

What sets this recipe apart is the marinade! By soaking the chicken in buttermilk, you not only enhance its tenderness but also achieve a rich, tangy flavor profile that rivals even the best restaurant dishes. The combination of thyme and garlic elevates the taste, while a touch of brown sugar balances the spice and creates a beautiful caramelization as the chicken grills to perfection.

This dish is not only easy to prepare but can also be made ahead of time, allowing the flavors to meld beautifully while the chicken marinates. Perfect for a family dinner or a weekend barbecue with friends, the Grilled Buttermilk Chicken Legs will impress everyone at the table. Plus, it’s a satisfying option that won’t leave you feeling heavy. So fire up your grill, gather your loved ones, and enjoy a delicious meal that celebrates comfort and flavor!

Ingredients

  • teaspoon pepper black
  • quart buttermilk 
  • pound chicken legs ( 6 legs)
  • clove garlic peeled smashed
  • tablespoon kosher salt plus more for seasoning
  • 0.3 cup light-brown sugar packed ()
  • tablespoon all the tabasco sauce you handle red (or similar high acid hot sauce)
  • 0.5 ounce thyme sprigs ( 1 bunch)

Equipment

  • bowl
  • grill
  • kitchen thermometer
  • colander

Directions

  1. In large bowl, combine buttermilk, garlic, brown sugar, thyme, Tabasco, salt and pepper; add chicken, turning to coat. Cover and refrigerate at least 4 hours and up to 24 hours; turning chicken occasionally.
  2. Remove chicken from refrigerator 30 minutes before grilling. Use a colander to strain away the marinade; discard the thyme and garlic and season with salt.
  3. Place on greased grill over medium-high heat. Close the lid and grill, turning occasionally, until an insta-read thermometer inserted into thickest part reads 165 degrees F; about 30 to 40 minutes. You may need to move the legs to cooler part of the grill to keep the skin from charring too much. Be diligent.

Nutrition Facts

Calories325kcal
Protein24.11%
Fat52.84%
Carbs23.05%

Properties

Glycemic Index
23
Glycemic Load
2.82
Inflammation Score
-9
Nutrition Score
12.630434689314%

Flavonoids

Apigenin
0.06mg
Luteolin
1.07mg
Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:325.22kcal
16.26%
Fat:19.05g
29.31%
Saturated Fat:6.78g
42.38%
Carbohydrates:18.7g
6.23%
Net Carbohydrates:18.2g
6.62%
Sugar:16.68g
18.53%
Cholesterol:97.5mg
32.5%
Sodium:2681.37mg
116.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.56g
39.12%
Selenium:21.91µg
31.3%
Phosphorus:276.11mg
27.61%
Vitamin B2:0.41mg
24.2%
Vitamin B3:4.31mg
21.55%
Calcium:215.01mg
21.5%
Vitamin B12:1.21µg
20.14%
Vitamin B6:0.39mg
19.39%
Vitamin B5:1.51mg
15.05%
Vitamin D:2.14µg
14.24%
Zinc:1.96mg
13.08%
Potassium:437.64mg
12.5%
Vitamin C:8.13mg
9.86%
Vitamin B1:0.15mg
9.74%
Magnesium:38.35mg
9.59%
Vitamin A:460.89IU
9.22%
Manganese:0.17mg
8.37%
Iron:1.24mg
6.91%
Copper:0.12mg
5.99%
Folate:12.9µg
3.22%
Vitamin K:3.16µg
3.01%
Vitamin E:0.31mg
2.07%
Fiber:0.49g
1.96%