Tested till perfect Maple Buttermilk Grilled Chicken
Maple Buttermilk Grilled Chicken
Photography by Joe Kim

Maple Buttermilk Grilled Chicken

Everyone will love this sweet and savoury chicken. Mix it up by using a variety of white and dark meat so that they all get their favourite pieces. Be sure to cut chicken breasts in half crosswise, through the bone, to make them more similar in size to the thighs and drumsticks. For a fun garnish, cut a lime in half to grill alongside the chicken for the last 10 minutes.  

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Recipe4 out of 5 based on 48 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 2 hours 45 minutes
  • Portion size 10 to 12

Ingredients

  • 2 cups 2cupsbuttermilk
  • 2 2green oniongreen onions, chopped
  • 4 4cloves garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspcinnamon
  • 1/4 tsp 1/4tspcrushed hot pepper flakes
  • 20 20small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg)
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupmaple syrup
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Preparation

In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165°F (74°C), about 35 minutes.

Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.

Nutritional Information Per each of 12 servings: about

cal 113 pro 10g total fat 5g sat. fat 2g
carb 6g dietary fibre 0 sugar 5g chol 34mg
sodium 149mg potassium 157mg

% RDI:

calcium 3 iron 2 vit A 2 folate 2
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