food amongst family and friends

Buttermilk and herb BBQ chicken July 28, 2011

Filed under: Chicken,Mains,Make Ahead — blisteringlydrunk @ 12:39 pm

Buttermilk chicken

I have always lived under the delusion that buttermilk was high in fat.  Turns out, not so much, and it’s pretty darn delicious to cook with.  So, here’s phase 1 of “Ren’s adventures with buttermilk”. 

I got this recipe from Lighthearted at Home by Anne Lindsay.  I followed it exactly, but I think I’d change it a bit next time: my husband did the actual barbecuing and basted the chicken as he was doing it.  While this made for a nice, creamy chicken, it was too oregano-y or perhaps thyme-y, or just plain herb-y, so if you’re going to baste it throughout, cut the herbs to about, say, 1/4 t each.  Or don’t baste and keep as is.  Let me know how that works out for you.  I used 2 chicken breasts, but skinned and boned thighs would be great too.

Buttermilk marinade
3/4 c buttermilk
2 T Dijon
2 garlic cloves, minced
2 t each dried oregano, basil, thyme and rosemary (or 1/4 t each if basting during grilling)
1/4 t each salt and pepper

Combine all the marinade ingredients in a large bowl, mixing well, and then add chicken, turning to coat.  Cover and refrigerate for 3 hours or up to 1 day ahead.  Place chicken on grill over medium heat; turn chicken and baste (or not, see above) occasionally for about 30 – 40 minutes, or until juices run clear.  Cheers!  Ren

 BBQ chicken


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