Skip to content
Dill and buttermilk chicken legs recipe

Dill and buttermilk chicken legs recipe

17 ratings

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
  • Gluten-free


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

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. 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 a large greased baking tray in a single layer and bake for 30-35 mins until cooked through. Remove from the baking tray and cook on a barbecue or in a greased hot griddle pan over a medium-high heat for 2-3 mins, turning once, 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

Storage: Cooked Dill & buttermilk chicken legs can also be eaten cold. Store leftover, cooled chicken legs in the fridge. They will last for 2 further days after cooking.

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.