This post may include affiliate links. Thank you for your support.
Make the most delicious, ultra tender, juicy, and irresistibly flavorful grilled chicken with this simple Buttermilk Chicken Marinade. All you need is 10 minutes of hands-on preparation and then allow the brine to work its magic! Instantly level-up your grilled chicken with this simple and easy buttermilk marinade – perfect for lunch or dinner!
Table of Contents
About this chicken marinated with buttermilk
Buttermilk brined grilled chicken is your answer to enjoying the delicious flavor of buttermilk fried chicken without unhealthy hot grease and having to stand over hot oil during the summer heat! The chicken turns out ultra tender and succulent, and only requires 10 minutes of hands-on preparation!
Buttermilk brine isn’t just for frying! It makes incredibly juicy and flavorful chicken, loaded with a combination of southwest seasonings. I love to brush the chicken with a mixture of honey and chili powder in the last few minutes of grilling for subtle sweetness and extra spicy flavor!
Pair this grilled buttermilk chicken with this Chipotle copycat Roasted Chili Corn Salsa, Creamed Corn Casserole, Bacon Baked Beans (with brown sugar and bourbon!), salad, or garlic bread! It’s a delicious recipe and the perfect alternative to fried buttermilk chicken this Summer!
Why this grilled buttermilk chicken works
Marinating meat instantly takes the meal to the next level! I doubt you’ll need much convincing, but here are my top reasons for loving this buttermilk chicken marinade recipe:
- Perfect for Summer Cookouts. Get your grill-on with this buttermilk marinade for grilled chicken! It’s great for lunch or dinner alongside your favorite side dishes.
- Tender and juicy! Marinating chicken in buttermilk tenderizes the meat and adds delicious flavor.
- Easy preparation! Chicken marinated with buttermilk will only take 10 minutes of hands-on preparation!
- Perfect for making ahead. The longer you marinate chicken in buttermilk, the better (up to a certain point, of course!).
Ingredients for buttermilk grilled chicken
The items you need for this marinade with buttermilk are wholesome and easy to find! Here’s everything you need to make this dish:
Buttermilk marinade for chicken
- Raw chicken – You can use bone-in (or boneless), skin-on (or skinless) chicken breasts, chicken thighs, or chicken drumsticks. Just keep in mind that the grilling times will differ for these different cuts of chicken.
- Buttermilk – Use quality buttermilk for this buttermilk marinade.
- Substitution: You can make your own buttermilk for this recipe by combining 2 tablespoons of lemon juice or vinegar with 2 cups of milk. Sour cream or Greek yogurt also has enough acidity to use as substitutes.
- Lime – You’ll need both the juice and zest for this buttermilk marinade recipe.
- Garlic cloves – Fresh cloves of garlic provides the right aromatic bite to this buttermilk marinated chicken recipe.
- Substitution: Jarred minced garlic or bottled garlic powder.
- Light brown sugar – A touch of sweetness balances the acidity in the marinade.
- Substitution – Honey works too.
- Kosher salt and black pepper – For overall flavor.
- Seasonings – Chili powder, cumin, ground coriander, and smoked paprika add flavor to the marinade.
- Substitution: Cayenne pepper, red pepper flakes, or paprika.
- Hot sauce – Tabasco or Sriracha are great options.
- Oil – Any neutral oil suitable for grilling, such as canola or vegetable oil.
- Optional glaze – Combine honey and chili powder for a delicious sticky, sweet, and slightly spicy finish on your chicken.
Recipe variations
- Marinade. You can easily adjust the spices and seasonings to make the buttermilk brine. Add extra hot sauce and chili powder for a spicier finish. Or add honey or agave for a sweeter flavor.
- Chicken. You can use this recipe to cook chicken breasts as well. You can either grill the chicken breast or bake it.
- Glaze. Adjust the honey and chili powder recommended in this recipe for a sweeter or spicier finish. Or you can leave the honey glaze off entirely, too.
FAQs: marinating chicken in buttermilk
How long does it take to marinate chicken in buttermilk?
Soak the chicken in buttermilk for at least 2 hours, preferably overnight for best results. Don’t soak chicken in buttermilk before grilling for more than 48 hours.
The cut of chicken used and whether it is bone-in or boneless, skin-on or skinless, will also affect the brining times. Be sure to check out my recipe notes for these details!
Do you rinse buttermilk off chicken before grilling?
No. Shake the excess brine off the chicken and then pat it dry with a paper towel. Next, brush oil lightly on both sides of the chicken before grilling it.
Why soak chicken in buttermilk?
Marinating chicken in buttermilk tenderizes the meat as it breaks down the fibers in the muscle. It also adds great flavor to the meat.
Is buttermilk a good marinade for chicken?
Absolutely! The acidity in cultured buttermilk is responsible for breaking down the meat, and it also flavors the meat.
Can I use a different milk product to marinate chicken?
Sour cream or Greek yogurt can be used to marinate chicken instead of buttermilk. I don’t recommend using regular milk alone as it doesn’t contain acidity to break down the protein and won’t add much flavor, either.
You can make buttermilk from regular milk if you add vinegar or lemon juice to the milk.
Can you over-soak chicken in buttermilk?
Yes! You can soak chicken in buttermilk for up to 48 hours. Soaking for longer will make the chicken overly mushy and stringy in texture.
Serving buttermilk chicken grilled
Serve this grilled buttermilk chicken for lunch or dinner with your favorite side dishes. It’s the perfect excuse for a summer cookout!
How to serve buttermilk marinated chicken thighs
Serve buttermilk brine grilled chicken straight off the grill with your choice of side dishes; add it to a green salad, or use leftover grilled buttermilk chicken breast in Buddha bowls or as sandwich and burrito filling.
What to serve this chicken buttermilk marinade recipe with?
Transfer the buttermilk marinated and grilled chicken to a serving platter and add a generous dollop of corn salsa all over the chicken with a side of lemon wedges. I also love adding a good dipping sauce to this grilled chicken, such as Alabama White BBQ Sauce.
This milk grilled chicken is also delicious alongside your favorite warm weather sides. Some of my favorite summer side dishes include: Israeli Pearl Couscous, Easy Bacon Pea Pasta Salad, Roasted Butternut Squash Salad, or Garlic & Sundried Tomato White Pizza Hasselback Bread.
Storing leftovers
How long does chicken in buttermilk marinade keep?
- Store leftover chicken with buttermilk marinade in a storage container in the fridge for up to 4-5 days.
- Store the buttermilk chicken marinade in a separate airtight container in the fridge for 1-2 days. Discard any marinade that has been in contact with raw chicken.
Can you freeze it?
Yes! Store leftover grilled chicken in an airtight container in the freezer for 1-3 months. When ready to enjoy, thaw it overnight in the fridge, before reheating in the microwave.
Store the buttermilk marinade for chicken in an airtight container or sealable freezer bag for 3 months. Thaw the marinade in the fridge and give it a good stir before adding fresh raw chicken to it.
Reheating instructions
Reheat leftover grilled buttermilk chicken in the microwave, oven, or stove until warm throughout.
Make sure you store marinades separately from other foods. As well, make sure you give it a good stir before adding any raw chicken or meats.
What are you waiting for?! Add this Buttermilk Marinade (for grilling chicken) to your Summer cookout line-up. It’s so good, don’t be surprised if it starts to become a staple in your fridge!
Cheyanne
Craving MORE? Follow all the YUM on Facebook, Pinterest and Instagram!
More grilled chicken recipes!
How to buttermilk brine and grill chicken at home👇
Buttermilk Marinade Grilled Chicken
Equipment
- 1 4-Cup Glass Measure (for mixing the buttermilk marinade)
- 1 Large Resealable Storage Bag (for marinating the chicken)
- 1 Grill or Grill-pan
Ingredients
- 2 Cups Buttermilk
- 1 whole Lime - zest and juice
- 3 large cloves Garlic – peeled and chopped
- 2 TBS Light Brown Sugar
- 2 TBS Chili Powder
- 1 TBS Cumin
- 2 tsp Ground Coriander
- 2 tsp Smoked Paprika
- 5-10 dashes Hot Sauce (recommend: Tabasco or Sriracha)
- Kosher Salt & Ground Black Pepper - to taste
- 1 ½ - 2 Pounds Raw Chicken (SEE NOTES)
- Neutral Oil - for grilling (such as canola or vegetable oil)
- Optional Glaze: Honey + Chili Powder (SEE NOTES)
- Serving Suggestion: Corn Salsa & Lemon Wedges
Instructions
- Make the Marinade: To a 4-cup glass measure or medium bowl, add the buttermilk, lime juice, lime zest, garlic, sugar, chili powder, cumin, coriander, paprika, and hot sauce. Season with 1 tablespoon of kosher salt and a heaping ¼ tsp ground pepper. Whisk well to combine.
- Marinate Chicken: Place all the chicken inside a large resealable storage bag. Next, pour the marinade over the chicken. Then press out all the air, seal the bag, and transfer the chicken to the fridge. Let the chicken marinate in the buttermilk for at least 2 hours, preferably overnight.
- Preheat Grill: Preheat an outdoor grill or grill pan over medium heat and lightly oil the grates to prevent the chicken from sticking.
- Prep Chicken: Remove the chicken from the milk marinade, discarding the marinade shaking off any excess marinade from the chicken. Pat the chicken dry and then brush both sides with oil. Next, season the chicken lightly on both sides with salt and pepper.
- Grill Chicken: Place the chicken onto the hot grill over direct heat and grill, turning occasionally, for 16-20 minutes, or until the chicken reaches an internal temperature of 165-degrees on an instant read thermometer when inserted into the thickest part of the chicken, away from the bone. (Note: If the chicken starts to flare up on the grill, just remove it from the direct heat and place it over indirect heat.)
- Rest: Remove the chicken from the grill and place on a clean work surface. Let the chicken rest for at least 3-5 minutes.
- Serve Buttermilk Chicken: Transfer the buttermilk marinated and grilled chicken to a serving platter. Dollop corn salsa all over the chicken and serve with lemon wedges on the side. Enjoy!
Notes
- Chicken: You can use this recipe to cook chicken breasts as well. Please see the grill times below to use different cuts of chicken:
- Bone-in, Skin-on Chicken Thighs and Drumsticks: 16-20 minutes total
- Bone-in, Skin on Chicken Breasts: 14-17 minutes total
- Boneless, Skinless Chicken Thighs: 8-10 minutes total
- Honey Glaze: While entirely optional, I like to glaze my grilled chicken during the last few minutes of cooking. In a small bowl, whisk the honey together with the chili powder. Use a pastry brush to apply the glaze to the tops of the chicken during the last 2-3 minutes of grilling to give the chicken a sticky, sweet and spicy glazed finish.
- Serving: If you're making this buttermilk chicken during summer, I highly recommend serving it with corn salsa, corn on the cob, or your favorite corn dish.
- Recipe Serves: 4-6
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe. If you would like to cite this dish, please link directly back to this post.
Nancy
This recipe is FABULOUS! I was unable to grill the chicken last night so it marinated for 24 hours which worked great. We absolutely loved the corn salsa — it made a perfect accompaniment. We will be making this grilled chicken often – thanks so much for this awesome recipe.
Danielle
Buttermilk brine is the best! And as soon as I saw corn poblano salsa I was sold. This sounds just absolutely delicious. I love fried chicken, but I hate the fried oil smell that just lingers in my place… This is the perfect solution to that! I’m glad I keep roasted poblanos in the freezer for things like this 🙂
marcie
Marinating chicken in buttermilk was a brilliant idea instead of frying — this meal is so much more summer friendly! I haven’t marinated chicken in buttermilk in AGES and need to remedy that quick. And since I’m all about corn I’m loving that salsa — I need to make this this week!
Kathy @ Beyond the Chicken Coop
I’m all about cooking outside during the crazy hot days of summer! I love how this is marinated first to add flavor and keep it extra moist! This looks really wonderful – especially topped with the corn salsa!
Mary
I’ve never had buttermilk grilled chicken, I’ve had buttermilk fried chicken but that’s it. I would die for some triple digit heat right now, it’s been overcast and muggy in Northern California 🙁 This brine looks like the real deal Cheyanne 🙂
stacey @ The Sugar Coated Cotted
Wow! love all the seasonal ingredients! And you know when you hear buttermilk and chicken in the same sentence its gonna me damn good!! Yum! Take care.
Marissa
haha, love your story! And you know what? I have been having a crazy strong fried chicken craving for like two weeks. I’m reading The Taste of Country Cooking by Edna Lewis (which I highly recommend!) and Edna has been describing how her mother would make Southern fried chicken….#swoon Anywho…your timing is perfect! Because frying chicken seems like more of a cool weather affair and this recipe of yours looks like the PERFECT way to cure my craving in the summertime. xoxo
Chris Scheuer
Looks and sounds amazing! You definitely made the most of your fried chicken craving 🙂
Ben | Havocinthekitchen
I love your story, Chey! The best part is that it’s pretty short. I tend to forget what I’ve read if a story too long. Still, I needed to read this happy end 3 times because I didn’t feel it was so simple. I though you might have written something between the lines. Nope, looks quite straightforward…is it?:) Anyway, I’m happy to read such a beautiful ending. I do love this recipe too (and I don’t mind the word “moist”. Cause we’re honest people and have to honesty describe the things. This chicken looks fabulously moist and delicious!) Excellent!
Katherine | Love In My Oven
I think you’re a fabulous story teller. I was CAPTIVATED!!! Haha I have some chicken thighs in the fridge that are just crying out to be smothered and all dolled up like this. Doing it!! Have a great weekend!!
Nicole @ Young, Broke and Hungry
Wow! I have no words except an intense craving to the run to the kitchen right now and make this recipe ASAP.
Thao @ In Good Flavor
Yum!! I’m loving the look and sound of this, Chey! I think about brining but not always good about actually doing it. But the extra step is totally worth the effort.I don’t mind the word moist at. all, because when food is moist it’s a good thing!! I need to make this! Pinning.
Kelsie | the itsy-bitsy kitchen
Well I think you’re a fabulous story teller! I love hearing how recipes came about–how brilliant to grill your chicken and still enjoy the flavors you were going for :). I’m alllllll kinds of hungry right now. Hope you’re having a great week, despite insane humidity.
annie@ciaochowbambina
I can imagine how moist and delectable this chicken is! A perfect summertime meal! The layers of flavor have me thinking that I need to get to the grocery store, stat! Love it! Have a great weekend, my friend! xo
Jennifer @ Seasons and Suppers
Love this chicken and so perfect for Summer. It must be wonderfully moist and flavourful! And yes … you are a fabulous story teller 🙂
Cali
Wow, I would have never thought of brining chicken for grilling in buttermilk. Brilliant! It looks delicious. I wish I could teleport some to my kitchen table tonight at 7:00…
Dawn – Girl Heart Food
You have some kick ass grill mark there, girlie! High five! And story teller? I was intrigued…..after all, it was about food, so…………….
Ain’t nobody got time for cooking in a hot kitchen so this healthier, less hot, recipe is awesome. Plus, didya know that it’s good to eat spicy food in hot weather? Not that poblano peppers are spicy or anything, but they are a pepper so just go with my little story, ok 😉 ? Though, there is jalapeno in there too.
Anyway….doesn’t matter about all this hot weather/hot food talk. I’m rambling. All that matters is that it’s delish and it needs to be in front of me ASAP 😀 Right? Right! Pinned! Cheers to a fab weekend, girlie!!
Gayle @ Pumpkin ‘N Spice
No matter how this chicken happened, I’m glad it did! I don’t know what I like better…that corn salsa, or the buttermilk chicken. Let’s just call it a tie! This looks SO good, Cheyanne! I’m always looking for new ways to make chicken, so I’ve got to try this. The flavors sound just perfect for summer. Pinned! Hope you have a great weekend, friend!
Mary Ann | The Beach House Kitchen
This chicken! Those grill marks! They look perfect Chey! I love the spices you’ve got going on in the buttermilk brine. And of course that salsa sounds fabulous on top. Awesome summer meal! Hope you have a great weekend! Stay cool!
Kathryn @ Family Food on the Table
A buttermilk brine for grilled chicken is brilliant, my friend! I am loving everything about this gorgeous chicken! I’ll definitely be brushing it with the chili powder-honey mix and that salsa is making my mouth water! Pinned and hopefully happening this weekend when we grill! XO
Angie@Angie’s Recipes
I had some buttermilk chicken legs yesterday too. So moist and delicious with buttermilk. Love your grilled version…so much prettier. Well done, Chey.