Herb and Buttermilk Barbecued Chicken really hits the spot.
This chicken is delicious and tender if you don’t overcook it on the barbecue. Try grilling on a piece of foil to prevent burning. Buttermilk is low in fat yet thick and creamy. It is acidic so it’s perfect for marinating. Use up leftover buttermilk in mashed potatoes, muffins or pancakes.
1.5 kg (3 lb)chicken parts,skinned
175 ml (3/4cup) buttermilk
25 ml (2 tbsp) Dijon mustard
2 cloves garlic, minced
10 ml (2 tsp) each dried oregano, basil, thyme and rosemary
1 ml (¼ tsp) each salt and pepper
In a large bowl, combine buttermilk, mustard, garlic, oregano, basil, thyme, rosemary, salt and pepper.
Add chicken, turning pieces to coat. Cover and refrigerate for 3 hours (or up to 24 hours), turning chicken occasionally.
Place chicken on greased grill over medium heat; grill, turning occasionally, for 30 to 40 minutes or until juices run clear when chicken is pierced or use a food thermometer to ensure chicken reaches a temperature of 74ºC or 165ºF.
Makes six servings.
Recipe taken from Anne Lindsay’s Light Kitchen, 1994