Grilled Chicken in a Garlic Buttermilk Rosemary Marinade
6 servings
30 minutes
Grilled chicken in a garlic buttermilk and rosemary marinade is a true reflection of Georgian cuisine, combining rich aromas and tender texture. Buttermilk makes the meat surprisingly soft, while garlic and rosemary give the dish a vibrant, spicy flavor with subtle woody notes. Historically, such marinades were used in Georgia to add depth of flavor and juiciness to dishes, especially when cooked over an open flame. The smell of chicken sizzling on the grill awakens the appetite, and the crispy golden crust complements its tender meat perfectly. It pairs wonderfully with fresh vegetables, tkemali sauce or crusty bread. This dish is not just food; it's a true gastronomic ritual that brings people together at the table, filling the evening with the warm aroma of Georgian spices.
1
In a large bowl, mix buttermilk, minced garlic, herbs, 2 tablespoons of salt, and 2 teaspoons of pepper.
- Buttermilk: 4 glasss
- Garlic: 15 cloves
- Fresh rosemary: 1 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Cut the chickens into 8 pieces each and place them in 2 bowls. Pour in the marinade, mix well, and refrigerate for 4 hours to overnight, stirring occasionally. Take the chicken out of the fridge 30 minutes before frying.
- Chicken: 3 pieces
3
Preheat the grill or barbecue. Grease the grates with vegetable oil and place the pieces of chicken after drying the marinade with a paper towel.
- Vegetable oil: to taste
4
Place on the grill and cook for about 10 minutes on one side, skin down. Flip and cook for another 10-15 minutes. Flip again and cook for another 15 minutes until done.