An easy chicken recipe is a must-have for a summer barbecue, and these tender, herby buttermilk legs definitely fit the bill. They're quick and easy to make – start in the oven and finish on the barbecue or griddle for the ultimate smoky flavour.
284ml pot buttermilk
1 lemon, zested and juiced
2 tbsp olive oil , plus extra for brushing and greasing
15g fresh dill, finely chopped, plus extra to serve
2 garlic cloves, crushed
6 chicken legs, skin on
Preheat the oven to gas 6, 200ºC, fan 180ºC. Put the buttermilk, half the lemon zest, the lemon juice, oil, dill and garlic in a large bowl and add the chicken legs. Mix to coat, then cover and chill for 30 mins.
Heat the barbecue, if using. Remove the chicken legs from the marinade, shaking off the excess. Transfer to a large greased baking tray in a single layer and bake for 30-35 mins until cooked through. Remove from the baking tray and cook on a barbecue or in a greased hot griddle pan over a medium-high heat for 2-3 mins, turning once, until the skin is lightly charred.
Season and serve garnished with a few extra fronds of dill and the remaining lemon zest.
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Storage: Cooked Dill & buttermilk chicken legs can also be eaten cold. Store leftover, cooled chicken legs in the fridge. They will last for 2 further days after cooking.