Maple Buttermilk Grilled Chicken
Everyone will love this sweet and savoury chicken. Mix it up by using a variety of white and dark meat so that they all get their favourite pieces. Be sure to cut chicken breasts in half crosswise, through the bone, to make them more similar in size to the thighs and drumsticks. For a fun garnish, cut a lime in half to grill alongside the chicken for the last 10 minutes.
By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: July 2012
Prep time 45 minutes
Total time 2 hours 45 minutes
Portion size 10 to 12
Ingredients
2 cups (500 mL) buttermilk
2 green onions, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) crushed hot pepper flakes
20 small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg)
1/2 tsp (2 mL) salt
1/4 cup (60 mL) maple syrup
Preparation
In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165°F (74°C), about 35 minutes. Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.
Everyone will love this sweet and savoury chicken. Mix it up by using a variety of white and dark meat so that they all get their favourite pieces. Be sure to cut chicken breasts in half crosswise, through the bone, to make them more similar in size to the thighs and drumsticks. For a fun garnish, cut a lime in half to grill alongside the chicken for the last 10 minutes.
By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: July 2012
Prep time 45 minutes
Total time 2 hours 45 minutes
Portion size 10 to 12
Ingredients
2 cups (500 mL) buttermilk
2 green onions, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) crushed hot pepper flakes
20 small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg)
1/2 tsp (2 mL) salt
1/4 cup (60 mL) maple syrup
Preparation
In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165°F (74°C), about 35 minutes. Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.