Ingredients:
1-1/2 cups buttermilk 1 tablespoon mustard powder 1 tablespoon Sriracha 2 teaspoons minced garlic 2 teaspoons paprika 4 chicken drumsticks, bone in, skin on 4 chicken thighs, bone in, skin on Vegetable oil, for grill 1/4 cup chopped fresh parsley 1 lemon, cut into wedges (optional)

Instructions:
In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic, and paprika. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165 degrees. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.