Grilled buttermilk chicken

Grilled buttermilk chicken recipe

2 ratings

Grilled chicken is an all-American summer classic that's perfect for a picnic or a scorching hot barbecue. You'll love this grilled buttermilk version as it's gluten-free and nut-free. What's more they're slowly marinated for hours making it super moist and tender. See method

  • Serves 4
  • 15 mins to prepare, 15 mins to cook, plus 4 hrs to marinate
  • 440 calories / serving
  • Healthy

Ingredients

  • 8-12 chicken drumsticks or thighs
  • 300ml (10 fl oz) buttermilk
  • 4 garlic cloves, crushed
  • 4 spring onions, minced
  • 1 tsp dried chilli flakes
  • 1 tbsp maple syrup

Each serving contains

  • Energy

    1845kj
    440kcal
    22%
  • Fat

    20g 29%
  • Saturates

    6g 28%
  • Sugars

    6g 6%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 6.5g Protein 59.2g Fibre 0.6g

Method

  1. Put the chicken pieces in a large bowl or resealable bag. Add the remaining ingredients and mix well. Cover or seal and marinate in the fridge for at least 4 hours, but no longer than 24 hours.
  2. Remove the chicken from the marinade and discard the remaining liquid. Arrange the chicken evenly on a large baking dish, season well, and cook under a hot grill for 15-20 minutes or until cooked through, making sure to turn the pieces at least once during cooking.
  3. If cooking on a barbecue place on the barbecue on a medium/high heat. Cook for 10-12 minutes; turning regularly until they are cooked through. Cut one of the pieces of chicken with a sharp knife to make sure no pink meat remains before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken 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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