Buttermilk Dill Chicken 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



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


  • Iron 4.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Buttermilk Dill Chicken