Buttermilk Marinated Chicken
Buttermilk adds a fuller flavour to chicken when marinated for several hours, and preferably overnight. Throw in some garlic, lemon juice or herb and you have a very tasty main dish, easily prepared. Substitute limes instead of lemon, if you prefer.
More chicken options: French Chicken Tarragon, Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Ingredients
1-2 lb. chicken pieces
1/2 cup buttermilk or more to suit the number and size of the chicken pieces
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons fresh rosemary
Salt and pepper (optional)
Method
Combine the buttermilk, lemon zest, garlic and rosemary. Pour over the chicken pieces. cover and refrigerate for 8 hours or overnight. If possible, remove from the fridge for 1 hour before barbecuing. Discard the marinade. If using, salt and pepper the chicken.
Preheat the barbecue and brush the grill with oil. Turn off the burner the side where the chicken will cook. Barbecue the chicken, turning once. When it's almost completely done (the juices are running clear), put the chicken over the burner that's hottest to brown the outside and develop grill marks, without burning.
Alternatively, bake the chicken in a 375-400 degree oven for 30-45 minutes, until the juices run clear.