Dill and Buttermilk Chicken Legs

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.


Serves 6 | 5 mins to prepare, 25 mins to cook, plus marinating | Easy

Ingredients


  • 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


Method


  • 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.

  • See more Barbecue recipes

  • 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.

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