February 19, 2007 Buttermilk Dill Chicken

Easy Tastebud Delights

2.19 Edition (February 19, 2007)

Easy Recipes

45 minutes+

Good morning everyone! I hope you had a great weekend and your week is off to a good start. Today's recipe is one that I got from Canadian Living magazine and when I tried it, it was so good!
I made some changes to the original recipe and am hoping to make it again soon. The family gave it a 5 star rating. Canadian Living sure knows what they are doing!

Buttermilk Dill Chicken

1 cup of buttermilk
1 tablespoon chopped fresh dill
1 tablespoon vegetable oil
1 teaspoon grated lemon or lime rind
1 tablespoon lemon or lime juice
1 clove minced garlic
1/4 teaspoon each salt and pepper
4 chicken pieces, (drumsticks, thighs)

In a 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, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

Place chicken, bone side down, on greased grill over medium heat; brush with marinade. Discard any remaining marinade. Close lid and grill for 25 minutes. Turn; grill until no longer pink inside, 10 to 15 minutes.

OR:

Bake the chicken in the oven on a broiling pan, covered with a roasting lid for 25 minutes at 375 degrees, then uncovered for 15 minutes on the same side at 425 degrees, flip the chicken over and cook for 5 minutes on the other side. The chicken comes out tender and juicy. Makes 4 servings.

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