Buttermilk Dill Chicken
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving (without skin): about | - |
| cal | 197 |
| pro | 33 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 84 mg |
| sodium | 238 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 1% |
| vit C | 5% |
| folate | 2% |
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1/3 cup (75 mL) buttermilk
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
1/4 tsp (1 mL) each 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.
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