BUTTERMILK ROAST CHICKEN WITH GARLIC
This Buttermilk Roasted Chicken recipe is a healthier way to make chicken drumsticks taste delicious. The chicken is marinated in buttermilk, garlic, fresh parsley, salt and pepper for 24 hours before roasting. Then, it is baked (roasted) in the oven at 400 F. This ensures the chicken tenderizes and gets infused with delicious flavors!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours.
- After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color.
- Serve immediately, use the sauce from the pan.
Nutrition Facts : Calories 343 kcal, Carbohydrate 6 g, Protein 29 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 148 mg, Sodium 635 mg, Sugar 4 g, ServingSize 1 serving
GRILLED CHICKEN WITH BUTTERMILK MARINADE
Grilled Chicken with Buttermilk Marinade is juicy and flavourful. This Grilled Chicken Marinade made with Buttermilk, garlic, herb, spice is easy and quick to make. Best for a quick weeknight dinner or for summer barbeques.
Provided by Subhasmita
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Pound chicken breast till it is of uniform thickness. If it is too large, then cut horizontally to two fillets.
- In a ziplock bag or a bowl, add all the ingredients including chicken. Check the seasoning.
- Marinate in the refrigerator for at least 1 hour up to 24 hours.
- Remove Marinated chicken at least 1 hour before cooking and let it come to room temperature. (Letting the chicken to come to room temperature is important).
- Heat the grill pan or the outdoor grill to medium-high heat. Grease the grill lightly.
- Cook each fillet 3-4 minutes on each side. Bast with melted butter in between. The internal temperature reaches 165 F.
- Cover and let it rest for 5 minutes before serving.
Nutrition Facts : ServingSize 100 g, Calories 336 kcal, Carbohydrate 10 g, Protein 51 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 362 mg, Sugar 8 g
BUTTERMILK AND HERB MARINATED CHICKEN
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g
BUTTERMILK HERB MARINADE
This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.
Provided by Nimz_
Categories Chicken
Time 1h10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together all the ingredients.
- Marinate chicken or pork for 1 to 4 hours and discard marinade.
- Cook as desired.
Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1
GARLIC AND HERB MARINATED BUTTERMILK CHICKEN
This oven baked buttermilk chicken is tender, juicy and bakes up perfectly for dinner thanks to a garlic and herb seasoned buttermilk marinade.
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 9
Steps:
- Pour the buttermilk marinade ingredients into a large sealing plastic bag.
- Add in the chicken, seal the bag and then swirl around to coat the chicken completely.
- Place into the refrigerate for at least 4 hours, making sure to turn the bag over once in a while. If you can, marinating overnight is the best.
- When you are ready to cook the chicken, preheat your oven to 375 °F.
- Remove the chicken from the marinade and place onto a baking sheet lined with a rack. Place the pieces 1-2 inches apart, leaving space between.
- Bake in the oven for 30-35 minutes or until the meat reaches an internal temperature of 185 °F.
- Remove and serve.
Nutrition Facts : Calories 236 kcal, Carbohydrate 4 g, Protein 26 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 716 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BUTTERMILK FRIED CHICKEN
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 8h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
BUTTERMILK CHICKEN
Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
- Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
- Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
- Roast the chicken for 35-40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.
Nutrition Facts : Calories 263kcal, Carbohydrate 7g, Fat 10.5g, Fiber 0g, Protein 35g, SaturatedFat 3g, Sugar 7g
GRILLED BUTTERMILK CHICKEN
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time P1D
Number Of Ingredients 6
Steps:
- Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
- Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
- Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.
GRILLED CHICKEN MARINADE
This yogurt marinade, ideal for grilled chicken, is infused with a mix of fresh and dried herbs, lemon zest and plenty of garlic. Apply it at least a couple of hours before cooking or up to the night before: The longer it sits, the more effective the marinade will be, tenderizing the meat and infusing it with flavor. But even a short stint will improve your result and add a perfect complement to the heat from the grill.
Provided by Melissa Clark
Categories easy
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 134 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED BUTTERMILK HERB CHICKEN BREASTS
We use a Smokenator and Mesquite chips to smoke these boneless skinless breasts. The buttermilk marinade keeps them super moist and juicy without having do an entire chicken or even bone-in skin-on breasts. I am sure it would work just as well with either, though smoking times would definitely have to be increased. The chicken breasts that I have used were huge, so if yours are not as thick, check them sooner. You can also change up the herbs to your liking. Marinating time is not included in the prep time.
Provided by under12parsecs
Categories < 4 Hours
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
- Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
- Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
- Allow the breasts to rest for 5 minutes, then slice and enjoy!
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