Makes 4 servings. Difficulty
1 3-1/2 pound free range chicken, cut into 8 pieces 1/2 cup buttermilk 1 Tablespoon fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon red pepper flakes 3 garlic cloves, minced
Place cleaned chicken pieces in a shallow dish. Combine buttermilk, rosemary, salt, red pepper flakes and garlic. Pour mixture over chicken; cover and refrigerate for 24 hours, turning chicken occasionally.
Place chicken, skin-side down and broil for 10 minutes; turn and continue to broil for an additional 10 minutes or until juices run clear when pierced with a fork and internal temperature registers 180 degrees F.
This chicken needs to marinate for 24 hours so be sure to allow an extra day before serving.