My Dad was reading through my Penzeys Spices catalog and came across this recipe. "Wow..this looks really good", he said. Well, now I knew what to make for his Father's Day dinner. Happy Father's Day Dad! We love you. This chicken tasted great. It went really well with baked Mac and Cheese and corn on the cob.
3-4 lbs, bone-in chicken pieces (I used thighs)
3/4 cup buttermilk
2 cloves garlic, minced
1 TBS olive oil
2 tsp Kosher salt
1 tsp ground pepper
1 tsp dill weed
1/8 tsp crushed red pepper flakes
Mix all of the ingredients except the chicken in a gallon-size Ziploc bag. Add the chicken pieces and coat well. Refrigerate for 2-3 hours.
Fire up your charcoal, making two banks of coals with an empty center. Shake the chicken off as you pull it from the marinade. Place the chicken in the middle of the grill, cooking over indirect heat. Turn every 10 minutes. Cook until done, roughly 30 to 60 minutes, depending on the size of the pieces. If in doubt, use a meat thermometer - 165 degrees is the safe interior temperature for poultry.
Source: Penzeys Spices - Summer 2012