Ingredients:
Buttermilk & Sage Brine:

• 3 ½ cups buttermilk
• 3 sprigs of fresh sage
• 3 large garlic cloves, skins removed and cloves smashed
• 1 tablespoon salt
• 1 teaspoon coarse-grind freshly cracked pepper

Grilling:

• Bone-in chicken with the skin on: 3 legs, 3 thighs, one breast cut in half
• 1 cup Army-All American BBQ, or Navy, Air Force and Marines

Instructions:
Buttermilk & Sage Brine:

Add the buttermilk, sage (lightly bang the leaves with the back of a knife to release the oils), smashed garlic cloves, salt and pepper to a glass bowl and stir well to dissolve the salt.  Add the chicken pieces, cover bowl with plastic wrap and refrigerate overnight.

Grill the chicken:

Heat grill to low heat and season with oil or cooking spray when hot.  Remove the chicken from the brine mixture and transfer to a large platter or 13x 9 glass dish.  Season the chicken with pepper and place on hot grill, skin side down.  After chicken is turned over, liberally brush grilled side with Army-All American BBQ, or Navy, Air Force and Marines and continue process each time chicken is turned.  Grill for about 20 to 25 minutes, turning often, until no longer pink in the center and juices run clear then meat is pierced.  Transfer to a clean serving platter.

Serve hot with grilled corn in the husk and a potato salad or coleslaw on the side.

• No buttermilk on hand?  Use 3 1/2 cups regular milk (1% fat or higher) and add 3 tablespoons plus 2 teaspoons apple cider vinegar (or any white vinegar), stir together and let sit for five minutes.