Infused with the bold flavours of garlic and a fragrant blend of herbs, this simple buttermilk chicken recipe is a guaranteed crowd-pleaser. The key to its tenderness lies in the marination—immerse the chicken in the seasoned buttermilk mixture for several hours, or ideally overnight, to allow the flavours to fully develop and the meat to become irresistibly juicy. When ready to cook, simply transfer the chicken to a hot oven or sizzle it over the barbecue for a smoky, charred finish that enhances its rustic appeal.
This versatile dish pairs beautifully with a crisp green salad and golden, crunchy chips for a satisfying meal. Alternatively, serve it alongside fluffy boiled potatoes or comforting baked potatoes for a hearty, well-rounded option.
Each serving delivers approximately 263 calories, 35 grams of protein to help keep you full, 7 grams of carbohydrates (all of which come from natural sugars), 10.5 grams of fat including 3 grams of saturates, and 1.7 grams of salt. While it contains no dietary fibre, it’s a high-protein, flavour-packed option perfect for a wholesome lunch or dinner.
Garlic buttermilk chicken- ingredient list!
Ingredients
Serves 4
- 3 garlic cloves, peeled and lightly crushed or finely grated
- 284–300ml (approximately ½ pint) buttermilk – this tenderises the chicken and adds a subtle tang
- 10g (⅓ oz) fresh flatleaf parsley, finely chopped (optional, for a fresh herbal lift)
- 1 tbsp chopped fresh rosemary or 2 tsp dried rosemary – for an earthy, aromatic flavour
- 1 tbsp soft light brown sugar or runny honey – adds a hint of sweetness to balance the tangy marinade
- 1 tsp flaked sea salt or ½ tsp fine salt – adjust to taste
- 1 tsp coarsely ground black pepper – for a gentle kick of heat
- 4 chicken thighs, skin-on and bone-in for maximum flavour
- 4 chicken drumsticks, skin-on and bone-in
Garlic buttermilk chicken- step by step instruction method!
Step 1
Flatten the garlic cloves using the end of a rolling pin, the flat side of a large knife, or a pestle and mortar—just enough to release their flavour without fully crushing them. Avoid chopping or mincing the garlic too finely, as smaller pieces can burn during baking and turn bitter. Once flattened, place the garlic in a large mixing bowl and pour in the buttermilk. Stir gently to combine, allowing the garlic to begin infusing the liquid.
Step 2
Begin by preparing the garlic. Take the peeled cloves and gently flatten them—this can be done by pressing down firmly with the end of a rolling pin, the flat side of a large kitchen knife, or using a pestle and mortar. The goal here is not to mince or crush the garlic into a paste, but to simply break the cloves open slightly to release their natural oils and flavour. Flattening the garlic this way ensures it will infuse the marinade without burning during cooking, which can happen if it’s chopped too finely.
Step 3
Once the garlic is flattened, place it into a large mixing bowl. Pour in the buttermilk, allowing the cool, tangy liquid to surround the garlic. Give it a gentle stir so the garlic begins to infuse its aroma into the buttermilk—this will form the base of a beautifully rich and tenderising marinade for the chicken. Set the bowl aside while you prepare the herbs and seasonings.
Step 4
If you’re using parsley, take a small handful—about half of the bunch (roughly 5 grams or so)—and separate the leaves from the stems. The stems can be saved for use in stocks or discarded if you prefer. Give the leaves a rough chop with a sharp knife; they don’t need to be finely minced, just broken down enough to release their fresh, grassy flavour and distribute evenly throughout the marinade. Once chopped, set the parsley aside for the moment.
Step 5
Return the remaining unchopped parsley to the fridge, ideally wrapped loosely in damp kitchen paper and stored in a perforated bag or container to help keep it fresh for another use.
Step 6
Return the remaining unchopped parsley to the fridge to keep it fresh for another use. To store it properly and extend its life, wrap the unused sprigs loosely in a piece of damp kitchen paper—just enough to keep the leaves hydrated without soaking them. Then place the wrapped herbs in a perforated plastic bag or a container with ventilation holes, and store them in the vegetable drawer of your fridge. This simple method helps preserve the parsley’s vibrant colour and flavour for several days.
Step 7
Add the chopped parsley to the bowl of buttermilk and garlic, followed by the rosemary—whether you’re using fresh or dried, it will bring a wonderfully earthy, aromatic note to the marinade. Sprinkle in the soft light brown sugar or runny honey to lend a subtle sweetness that balances the tang of the buttermilk, then add the salt and coarsely ground black pepper. Stir everything together gently but thoroughly, ensuring the herbs and seasoning are evenly distributed throughout the liquid.
Step 8
Next, place the chicken thighs and drumsticks into the bowl, turning each piece slowly to ensure it’s well coated in the marinade. Take a moment to massage the marinade into the chicken with clean hands or a spoon, making sure it seeps into every fold and crevice of the skin. Once all the pieces are evenly coated, cover the bowl tightly with cling film or a lid.
Step 9
Transfer the bowl to the fridge and leave the chicken to marinate for at least 8 hours, or ideally overnight. This slow marination process allows the acidity in the buttermilk to gently tenderise the meat while the herbs and spices infuse it with deep, savoury flavour—resulting in juicy, succulent chicken that’s packed with taste from the inside out.
Step 10
When you’re ready to cook, preheat your oven to 200°C (180°C fan)/400°F/Gas 6. Remove the marinated chicken from the fridge and let it sit at room temperature for 10–15 minutes—this helps it cook more evenly. Transfer the chicken pieces to a roasting tray lined with baking paper or lightly greased to prevent sticking. Arrange them skin-side up, allowing a little space between each piece so they roast rather than steam.
Step 11
Place the tray in the centre of the oven and roast the chicken for 35–40 minutes, or until the skin is lightly golden in places and the meat is cooked through. To check for doneness, insert a skewer or sharp knife into the thickest part of a thigh or drumstick—if the juices run clear with no trace of pink, the chicken is fully cooked. The internal temperature should also reach at least 75°C (165°F) if using a meat thermometer.
Step 12
While the buttermilk chicken is roasting, finely chop the remaining parsley. Once the chicken is out of the oven, allow it to rest for a few minutes before sprinkling the fresh parsley over the top for a vibrant, aromatic finish.
Step 13
Serve the chicken hot, straight from the oven, or let it cool and enjoy it cold—perfect for picnics or packed lunches. It pairs beautifully with a crisp green salad and fluffy baked potatoes, tender boiled new potatoes, or a generous portion of golden chips. However you choose to serve it, this dish promises plenty of flavour and comforting satisfaction.
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