roasted/grilled buttermilk chicken

Name: Roasted/Grilled Buttermilk Chicken
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 12 - chicken drumsticks (approximately 3 pounds total weight); 2 cup(s) buttermilk; 1/4 cup(s) plus 2 tablespoons vegetable oil; 2 clove(s) garlic, bruised and skins removed; 1 tablespoon(s) crushed peppercorns; 1 tablespoon(s) maldon salt, sea salt or 1 1/2 teaspoons table salt; 1 teaspoon(s) ground cumin (or to taste); 2 tablespoon(s) pure maple syrup (add more if desired); - all spices are really left to your desired taste!!

(1 RATING)

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Jenny Moretz

Pinnacle, NC

Updated on Aug 19, 2011

Another recipe I found on the Food Network and I have made this several times and I am always asked for the recipe and asked to bring it to more family/friend gatherings!! It is also great to take the roasted chicken and toss them on the grill for a few minutes!!!! Recipe courtesy Nigella Lawson

Rate

prep time 10 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

12 - chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin (or to taste)
2 tablespoons pure maple syrup (add more if desired)
- all spices are really left to your desired taste!!

How To Make roasted/grilled buttermilk chicken

Step 1

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.

Step 2

Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
Step 3

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
Step 4

Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
Step 5

Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
Step 6

Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
Step 7

I love to take the roasted chicken and place them on the grill for a few minutes just to give them some charring and that great charcoal pizzazz!!!
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