Grilled Buttermilk Chicken (Adapted from Martha Stewart)
1 whole chicken, cut up into quarters (or you can also use bone in, skin on chicken thighs, drumsticks, chicken breasts)
4 smashed garlic cloves
1/3 cup fresh rosemary and/or thyme (use less if using dried variations)
~3cups of buttermilk
Combine buttermilk, garlic, rosemary and/or thyme, salt and pepper in a large gallon size resealable plastic bag (or alternatively a container with a tight fitting lid.) Once the marinade has combined, add chicken. Toss and turn the chicken in the marinade to ensure that it is fully coated in the buttermilk mixture.
Place the sealed bag or container in the lowest shelf of the refridgerator. The chicken and marinade can be left undisturbed for a minimum of four hours or at the most overnight. Remove the chicken from the refridgerator 30 minutes prior to cooking.
Preheat the grill to medium, designating half of the grill to a direct heat zone, and reserving half of the grill for indirect heat. Brush the grates of the grill with oil.
Remove the chicken from the grill and place skin side down over direct heat. Allow the chicken to cook for ten minutes and then flip. Cook for a few more minutes and move the chicken towards the indirect heat zone (the other side of the grill.)
Once the chicken has good color and the skin looks relatively done, that is the time to move the chicken to the indirect heat. The insides will continue to cook, without charring the outside. Make sure the cover to the grill is closed top keep all of the heat trapped inside.
Using a meat thermometer, continue to monitor the temperature until it reaches 165 degrees internally. Remove the chicken to a serving platter and let rest for about 10 minutes before enjoying so that the juices have time to redistribute. This will ensure your chicken is juicy and moist.
**The foil packets on the left would be baked potatoes on the grill. They are very quick and easy, simply select and scrub the outside of the potato so it has been cleaned. Slice the potatoe lengthwise and between the two slices put a big slice of white or yellow onion and a tablespoon of butter. Wrap each potato individually in aluminum foil and grill for about 40 minutes. The potatoes don't have to be directly over high heat, but not way off to the side, they should be in the medium zone.
