Buttermilk Dijon and Herb Chicken

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13 Ingredients

Number of servings

For under the skin

sage leaves (optional)

Marinade

2 cup buttermilk
2tablespoons dijon mustard
1tablespoons honey
4 clove garlic, crushed or diced
1teaspoons sage
1teaspoons thyme
1teaspoons marjoram
1teaspoons smoked paprika
1/2teaspoons chilli flakes (optional)
pinch salt
1/4teaspoons coarse black pepper

8 pieces chicken or 1 whole chicken

Description

This marinade creates juicy, tender and flavoursome chicken. Oven bake or BBQ.

Method

Step 1 of 6

OVEN BAKED Preheat the oven to 190 C FF. Place all the marinade ingredients together in a bowl, whisk together then set aside while you prep. the chicken. FYI I am doing a freezer cleanse so I've used some bargain spatchcocks this time. Adjust the amount of chicken pieces to suit your needs, this marinade goes a long way.

Step 2 of 6

If you are using chicken pieces, separate portions of the skin and flesh by gently putting your fingers between the two (it comes away really easily) Put a few of the fresh sage leaves between the two and pat the skin back into place. Put the portions in a large ziplock bag, add the marinade, seal the bag and pop it in the fridge for an hour or two, or as long as you can.

Step 3 of 6

If you are using a whole chicken, try and butterfly it, it's very easy. Put the chicken breast side down on a cutting board. Use poultry or sharp kitchen shears to cut from the middle of the parsons nose, along the spine, through the ribs to the neck. Open the chicken and turn it over. Put the heel of your hands over the breastbone and press down firmly to fracture it, (just like doing CPR) this allows the chicken to sit flat and cook evenly.

Step 4 of 6

Separate portions of the breast meat and skin by gently putting your fingers between the two (it comes away really easily) Put a few of the fresh sage leaves between the skin and flesh and pat the skin back into place.

Step 5 of 6

Put the butterflied chicken in a marinating dish, pour the marinade over the chicken making sure the meat is well immersed. Cover and put in the fridge for an hour or two, or as long as you can.

Step 6 of 6

You can either oven roast or BBQ the chicken. I did these in the oven. add a little oil to an oven proof dish, pop the chicken in and cook for around 30 minutes. They may cook a little quicker on the BBQ depending on how the heat level is. (The chicken will caramelise as a result of the marinade) Serve with veggies or salad. Enjoy