Buttermilk Dill Chicken

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2003

Ingredients

  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1 clove of garlic
  • 1/4 teaspoon each of salt and pepper
  • 4 chicken breasts

Method

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.

Nutritional facts <b>Per serving (without skin):</b> about

  • Sodium 238 mg
  • Protein 33 g
  • Calories 197.0
  • Total fat 6 g
  • Cholesterol 84 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Buttermilk Dill Chicken

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