Ingredients
- 1 1/2 cups milk, buttermilk
- 1 tablespoon mustard powder
- 1 tablespoon Sriracha
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 4 chicken drumsticks, bone-in/skin-on
- 4 chicken thighs, bone-in/skin-on
- Vegetable oil, for grill
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges, optional
Nutrition Information
Serving size:
Calories: 450
Carbohydrate: 7g (2%)
Protein: 43g (86%)
Total Fat: 27g (42%)
Saturated Fat: 8g (40%)
Trans Fat: 0g
Cholesterol: 210mg (70%)
Sodium: 560mg (23%)
Dietary Fiber: <1g (0%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In medium bowl, whisk together buttermilk, mustard powder, sriracha, garlic and paprika. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight.
Preheat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess marinade; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165º F, turning occasionally.
Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.
No Reviews
