Grilled Buttermilk Chicken

Serves 4-6

Ingredients:

  • 500 ml (2 cups) buttermilk

  • 4 garlic cloves, crushed

  • 2 teaspoons wholegrain mustard

  • 2 teaspoons hot paprika

  • 3 teaspoons sea salt flakes

  • 1 teaspoon freshly ground black pepper

  • 2 sprigs rosemary, leaves roughly chopped

  • 1.4 kg whole chicken, cut into quarters

  • lemon halves, to serve

  • green salad and Barbecued potato wedges with lime yoghurt, to serve (optional)

Method:

Combine the buttermilk, garlic, mustard, paprika, salt, pepper and rosemary in a mixing bowl.

Place the chicken in a large zip-lock bag and pour in the buttermilk mixture. Ensure the chicken pieces are well coated. Refrigerate for at least 8 hours or overnight, turning the bag occasionally to disperse the marinade.

Preheat a hooded barbecue grill to medium and lightly grease with oil.

Remove the chicken from the marinade and drain. Place the chicken onto the grill skin-side down, cover and cook for 20 minutes, turning once after 10 minutes. Turn again and cook for another 5–10 minutes until the chicken is cooked through.

Serve with lemons halves and, if desired, a simple green salad and Barbecued potato wedges.

Cristy Houghton