Dill and buttermilk chicken legs

Dill and buttermilk chicken legs recipe

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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. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook, plus marinating
  • 291 calories / serving
  • Healthy

Ingredients

  • 284ml pot buttermilk
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 15g fresh dill, finely chopped, plus extra to serve
  • 2 garlic cloves, crushed
  • 6 chicken legs, skin on

Each serving contains

  • Energy

    1210kj
    291kcal
    15%
  • Fat

    20g 29%
  • Saturates

    5g 26%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 3g Protein 24.6g Fibre 0.1g

Method

  1. 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.
  2. 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.
  3. Season and serve garnished with a few extra fronds of dill and the remaining lemon zest.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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