Ingredients

• For the marinade:
• 1 cup buttermilk
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp finely chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp dried thyme
• 1/2 tsp sage
• 1/2 tsp marjoram
• 1/2 tsp pepper
• 8 chicken thighs with bone and skin
• extra virgin olive oil

Directions

1. For marinade: in a medium bowl, whisk together all but the chicken and olive oil.

2. Trim the thighs of excess skin and fat and rinse under cold water. Place chicken in a large ziplock and pour in marinade. Press the air out of the bag and seal. Place in refrigerator for 6-8 hours, turning occasionally to redistribute the marinade.

3. Remove chicken from bag and discard marinade. Wipe the excess marinade off the chicken pieces with paper towel, and lightly brush the surface with olive oil.

4. Sear the sides, skin side down, over direct medium heat for 4 min, turning once halfway through searing time. Continue grilling over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 min more. Serve warm.

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