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.
Ingredients:
Serves Four
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
Method:
1. Put the chicken pieces in a large bowl or re-sealable 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.
2. Remove the chicken from the marinade and discard the remaining liquid.
3. 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.
4. 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.
Each serving:
Carbohydrate 6.5g Protein 59.2g Fibre 0.6g Fat 20g
From a Tesco Real Food idea here
How about serving with a mix of different salads ...
All the best Jan
1 tsp dried chilli flakes
1 tbsp maple syrup
Method:
1. Put the chicken pieces in a large bowl or re-sealable 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.
2. Remove the chicken from the marinade and discard the remaining liquid.
3. 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.
4. 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.
Each serving:
Carbohydrate 6.5g Protein 59.2g Fibre 0.6g Fat 20g
From a Tesco Real Food idea here
How about serving with a mix of different salads ...
All the best Jan
They look delicious, perfect for adding to a summer picnic.
ReplyDeleteCan't go wrong with chicken.
ReplyDeleteIt sounds tasty.
ReplyDeleteButtermilk is a wonderfully versatile ingredient isn't it?
ReplyDeleteThis look very yummy! Hugs, Valerie
ReplyDeleteI'd make these right now if I had some drumsticks...can't wait to try!
ReplyDeleteThank you for this recipe. My husband loves drumsticks and thighs. Wishing you guys a nice weekend.
ReplyDeleteThey look so delicious, Jan!
ReplyDeleteLovely, I much prefer the dark meat, more flavour xx
ReplyDeleteDoes look GOOD but I'd use the breasts instead. We don't care for drumsticks and thighs.
ReplyDelete...I eat so much chickens that I'm beginning to grow feathers.
ReplyDeleteSuch a simple recipe and so delicious!
ReplyDeleteThey look so delicious! It is almost midnight over here, but I would eat 2 this very moment. :)
ReplyDeleteGoodnight.
REally enjoy this recipe, and think I'm going to use these ingredients, then bake it for today's meal. Thanks so much! Hugs and Happy weekend!
ReplyDeletewe eat a lot of chicken so I do try to find different ways to cook it, I enjoy white meat more but I do have a recipe using legs that we like so this might be a good change up from making that meal :)
ReplyDeleteHello, they do look delicious. Sounds like a great recipe. Happy weekend to you!
ReplyDeleteNever cooked with buttermilk before. I bet the chilli and maple combination make the chicken taste really good.
ReplyDeleteLisa x
I have seen so many Buttermilk chicken dishes on Helen's blog www.postivefridays.blogspot.com when she eats out but I have never cooked with them so I am really glad to see this, thank you!
ReplyDeleteLooks so yummy! Thanks Jan!
ReplyDelete