Dill and buttermilk chicken legs
An easy chicken recipe is a must-have for a summer barbecue, and these tender, herby buttermilk legs definitely fit the bill. They're quick and easy to make – start in the oven and finish on the barbecue or griddle for the ultimate smoky flavour.
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the buttermilk, half the lemon zest, the lemon juice, oil, dill and garlic in a large bowl and add the chicken legs. Mix to coat, then cover and chill for 30 mins.
- Heat the barbecue, if using. Remove the chicken legs from the marinade, shaking off the excess. Transfer to an ovenproof dish and bake for 20-25 mins until cooked through. Remove the chicken from the dish and cook for 3-5 mins on the barbecue or in a hot griddle pan over a high heat until the skin is lightly charred.
- Season and serve garnished with a few extra fronds of dill and the remaining lemon zest.
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