BUTTERMILK HERBED CHICKEN THIGHS

Buttermilk Herbed Chicken Thighs image

Number Of Ingredients 12

FOR THE MARINADE:
1 cup buttermilk
1 tablespoon Dijon style mustard
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
6 chicken thighs (with bone and skin), about 4 ounces each
extra-virgin olive oil

Steps:

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Trim the chicken thighs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally. Remove the thighs from the bag and discard the marinade. Wipe the marinade off the thighs with paper towels. Lightly brush or spray with olive oil. Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves