androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Buttermilk-Marinated Chicken Thighs

  • People

    Serves 4-6

  • Prep Time

    10 min.

  • Cooking Time

    45 min. - 1 h

  • BBQ Temperature

    160–180°C

Ingredients
Instructions

the Ingredients

Dsc6621

For the marinade:

  • Completed step 500 ml buttermilk
  • Completed step 2 tbsp olive oil
  • Completed step 1 tbsp cider vinegar or lemon juice
  • Completed step 1 tsp smoked paprika
  • Completed step ½ tsp cayenne pepper (optional)
  • Completed step ½ tsp sea salt

For the rub:

  • Completed step 1 tbsp salt
  • Completed step 1 tbsp black pepper
  • Completed step 1 tbsp garlic granules

For the chicken:

  • Completed step 8 bone-in, skin-on chicken thighs (about 1.2–1.4 kg total)

Special Equipment

  • Weber® Smoque
  • Probe thermometer
  • Wire rack (optional)

Instructions

Tips from the Pit

  • For crispier skin, place the chicken on a wire rack over a tray and refrigerate uncovered for 2–4 hours before marinating to dry the skin slightly.  
  • Use a meat thermometer for accuracy—overcooked thighs will dry out quickly.  
  • Add a pinch of brown sugar or dried herbs to the rub for your own signature twist.  

    In the Kitchen:

  • In a large bowl or sealable bag, combine the buttermilk, olive oil, vinegar or lemon juice, smoked paprika, cayenne (if using), and salt. Mix well.
  • Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 8 hours or overnight for best results.
  • When ready to cook, remove the chicken from the marinade and pat dry with paper towels. Discard the marinade.
  • In a small bowl, mix together the rub: kosher salt, coarse black pepper, and garlic granules. Sprinkle evenly over the chicken on all sides.
  • Let the chicken rest at room temperature for 20–30 minutes before grilling.
  • AT THE GRILL – WEBER® SMOQUE:

  • Set Up the Smoque: Preheat the Weber® Smoque for medium heat at 160–180°C (320–355°F). Preheat with the lid closed for 15 minutes.
  • Cook the Chicken: Place the chicken thighs skin-side up on the cooking grate. Close the lid and smoke the chicken for 45–60 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh. If desired, finish the chicken with 5 minutes of direct high heat, skin-side down, for a crispier finish.
  • To serve:

  • Remove the chicken from the grill and let it rest for 5–10 minutes before serving.
  • Pair with slaw, grilled corn, or potato salad for a classic BBQ plate.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

What do you need?

Recommended Tools

More recipes

You May Also Like