Grilled buttermilk chicken recipe
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
- Gluten-free
- 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
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Shop ingredientsEach serving contains
- Energy
- 1845kJ 440.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.5gProtein 59.2gFibre 0.6g
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- 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.
- 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.
- 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.
- See more Chicken recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
