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.
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