Dill and buttermilk chicken legs recipe
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
- Gluten-free
- Healthy
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 1210kJ 291.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.0gProtein 24.6gFibre 0.1g
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- 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.
- 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.
- Season and serve garnished with a few extra fronds of dill and the remaining lemon zest.
- 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.
- 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.
