Ingredients
| 2 cups | buttermilk | |
| 5 | cloves garlic, grated and divided | |
| 1 tsp | salt | |
| 2 lbs | boneless, skinless chicken thighs | |
| 1 tbsp | oil, plus more for the grill | |
| 2 tbsp | butter | |
| 1 tsp | freshly ground black pepper | |
| 1 cup | finely grated Parmesan cheese | |
| 1/4 cup | fresh parsley, minced |
Directions
- Whisk together buttermilk, half the garlic, and 1 tsp salt in a large shallow dish.
- Pat chicken dry with paper towel and add to the dish with the buttermilk, then turn to coat. Cover and place in the fridge overnight.
- When ready to cook, preheat grill to medium-high heat. Brush grill with oil, then add the chicken, shaking off any excess marinade in the bowl. Cook, flipping halfway, until chicken is cooked through and charred on the edges, 10-15 minutes. Remove from heat.
- Meanwhile, melt butter in a small saucepan over medium heat. Add 1 tbsp oil, remaining garlic, and black pepper, stirring until combined. Remove from heat and transfer to a clean serving bowl.
- Add half of the Parmesan and the parsley, then stir once more to combine.
- Add the cooked chicken to the bowl, and turn well to coat. Top with remaining cheese, and more pepper if desired. Enjoy!