Maple-Buttermilk BBQ Chicken
Recipe from Christine Burns Rudalevige. The most affordable way to make this dish using local chicken is to break down a whole local chicken if you have the know-how. (And if not, there are only a zillion online resources to teach you.) A package of bone-in thighs is the next best thing, but for the love of sustainable protein purchasing, don’t waste your money making this recipe from boneless breast meat. If it’s raining, this recipe works in the oven, too.
1 1/2 cups buttermilk
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon crushed hot pepper flakes
6-8 bone-in skin-on chicken pieces
1/4 cup maple syrup
Combine the buttermilk, garlic, olive oil, salt, paprika, cinnamon and hot pepper flakes, if using, in large bowl. Add the chicken and turn to coat completely in the marinade. Cover and refrigerate for at least 2 hours, but preferably overnight.
Remove the chicken from marinade, composting the marinade. Place on a well-oiled grill over medium-high heat; close the lid and grill, turning occasionally, until a thermometer inserted into thickest part of the thickest piece of chicken reads 160 degrees F, about 35 minutes. Continue to grill the chicken, brushing it with maple syrup and turning it until the skin is glossy and nicely browned, 5-7 more minutes. Remove the chicken from the grill and allow to rest for 10 minutes…