Crumbed Buttermilk Chicken with Honey Bourbon BBQ Sauce | Poultry Recipes | Weber BBQ
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Crumbed Buttermilk Chicken with Honey Bourbon BBQ Sauce

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 6

  • Prep Time

    10 min.

  • Marinating Time

    2 h

  • Barbecue Time

    1 h

Ingredients
Instructions

the Ingredients

Crumbed Buttermilk Chicken
  • 3 chicken marylands
  • 250 millilitres Honey Bourbon BBQ Sauce, warmed- see Weber recipe
  • Olive oil spray

Buttermilk Marinade:

  • 2 garlic cloves, finely chopped
  • 1½ cup buttermilk
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Panko Crumb:

  • 1 cup Panko breadcrumbs
  • 2 tablespoons plain flour
  • 1½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 3 teaspoons smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

A quick 2 hour marinate in buttermilk makes this chicken super juicy. Tossed in a savoury panko crumb mix then roasted on the barbecue until golden and gnarly. Serve this with our homemade Honey Bourbon BBQ sauce recipe crafted to match this dish.
  • To marinate the chicken; add all the marinade ingredients into a large zip lock bag. Using a sharp knife, separate the thigh from the drumsticks. To avoid any damage to your knife, slice into the joint until you can see the bones, using both hands ‘pop’ the joint and slice in between the bones. Add the chicken pieces to the zip lock bag, marinate in the refrigerator for 2 hours.
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
  • Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
    Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 200°C and preheat.
  • In a medium sized dish combine all the crumb ingredients. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Place the chicken into the crumb, coating all sides, one piece at a time and then onto a plate. Spray the chicken all over with the olive oil spray, this will help for the crumbs to crispen up and turn golden.
  • Place the chicken pieces onto the barbecue and roast chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.
    Place your chicken onto the trivet. Roast the chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.
    Brush the cooking grills clean. Place the chicken in the centre of the cooking grill, in-between the two charcoal baskets. Roast the chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.
    Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the chicken pieces over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.
    Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the chicken pieces over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.
  • Once cooked, remove the chicken from the barbecue, leave to rest for 5 minutes before serving. Serve with the warmed Honey Bourbon BBQ Sauce.

Tips:

The safe final doneness temperature for chicken is 74°C. In this recipe, you will need to cook past this temperature for the crumb to become golden (around 85°C). Because marylands have lots of connective tissue and fat the meat will not dry out.

What do you need?

Recommended Tools

More Recipes

You May Also Like