Roasted/Grilled Buttermilk Chicken

Jenny Moretz


Another recipe I found on the Food Network and I have made this several times and I am always asked for the recipe and asked to bring it to more family/friend gatherings!!
It is also great to take the roasted chicken and toss them on the grill for a few minutes!!!!

Recipe courtesy Nigella Lawson

★★★★★ 1 vote
10 Min
30 Min


chicken drumsticks (approximately 3 pounds total weight)
2 c
1/4 c
plus 2 tablespoons vegetable oil
2 clove
garlic, bruised and skins removed
1 Tbsp
crushed peppercorns
1 Tbsp
maldon salt, sea salt or 1 1/2 teaspoons table salt
1 tsp
ground cumin (or to taste)
2 Tbsp
pure maple syrup (add more if desired)
all spices are really left to your desired taste!!


1Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
2Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
3Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
4Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
5Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
6Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
7I love to take the roasted chicken and place them on the grill for a few minutes just to give them some charring and that great charcoal pizzazz!!!

About this Recipe

Course/Dish: Chicken, Roasts
Hashtags: #roasted, #buttermilk