- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 cups cold water
- 1/4 cup brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 cup chopped onion
- 1 lemon sliced
- 3 pounds bone in chicken pieces
Combine all ingredients except for chicken in a large bowl or resealable bag.
Add chicken and marinate in the refrigerator for 24 hours.
Discard marinade and pat chicken dry.
Grill on indirect heat until internal temperature reaches 165 degrees.