Grilled Buttermilk Chicken

Ingredients

• 1/3 cup buttermilk
• 2 tablespoons hot sauce
• 1 tablespoon salt
• 1 tablespoon red pepper flakes
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 4 pounds boneless chicken thighs

Steps

1. Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, black pepper, and sugar in a glass or ceramic bowl until salt and sugar dissolve. Add chicken and toss to evenly coat.
2. Transfer chicken-buttermilk mixture to resealable plastic bags, squeeze out excess air, and seal the bags. Marinate in the refrigerator, 2 hours to overnight.
3. Preheat an outdoor grill for medium heat and lightly oil the grate.
4. Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. Cook chicken on the preheated grill, flipping occasionally, until grill marks form, no longer pink in centers, and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees).