Buttermilk Dill Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving (without skin): about | - |
| cal | 197 |
| pro | 33 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 84 mg |
| sodium | 238 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 1 |
| vit C | 5 |
| folate | 2 |
A buttermilk-based marinade keeps chicken very moist on the grill. Double the recipe and serve the extras the next day on a salad of arugula, chopped radish and celery.
Ingredients
- 1/3 cup buttermilk
- 1 tbsp chopped fresh dill
- 1 tbsp vegetable oil
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
- 1 minced clove of garlic
- 1/4 tsp each of salt and pepper
- 4 chicken breasts
Preparation
In bowl, whisk together buttermilk, dill, oil, lemon rind and juice, garlic, salt and pepper. Pull skin off chicken if desired; add chicken to marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours, turning occasionally.)
Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush with marinade. Close lid and grill for 25 minutes. Turn and grill until no longer pink inside, 10 to 15 minutes.
Source : Canadian Living Magazine: August 2003
- Keywords : Main Course; Dinner; Make-Ahead; Grill/Barbecue; Buttermilk; Chicken; Garlic; Lemons;
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