Having a barbecue this weekend? Why not step out of your comfort-zone and try-out a new intermediate BBQ chicken recipe....Tesco's Flame Academy have a all-American summer grilled chicken classic that's perfect for a picnic or a scorching hot barbecue. The buttermilk chicken recipe is not only yummy it's gluten-free, nut-free, serves 4, has a 15 mins to preparation time, 15 minutes cooking, plus 4 hrs to marinate. You can expect to consume 440 calories per serving.
To get started you will need to buy the following ingredients from you local Tesco, all of the following product can be picked up for around £10.48:
- 8-12 chicken drumsticks or thighs ,
- 300ml (10 fl oz) buttermilk
- 4 garlic cloves, crushed
- 4 spring onions, minced
- 1 tsp dried chilli flakes
- 1 tbsp maple syrup
The first thing you need to do is pick-up your chicken, remove it from all it's packaging and then place the pieces into a large bowl or reusable bag.
You the need to pour 300ml of buttermilk into the bowl, stirring until all pieces of meat are covered.
Add the 1 tsp dried chilli flakes, 1 tbsp maple syrup, 4 crush garlic cloves, and add 4 spring onions, minced in the bowl and stir again to ensure all the ingredients are well mixed.Using a quality chef's knife will make mincing and crushing a breeze. Learn more over at The Kitchen Professor.
Once all the ingredients are added you will then need to leave the meat to marinade for up to 4 hours. Slowly marinating for hours makes the meat super moist and tender.
One you feel that the chicken is ready to go then all you need to do is prepare the chicken for the BBQ. Here i drained off of the remaining juices and added a pinch of chilli flakes to give it that extra kick.
Cook on the hot grill for 15-20 minutes or until cooked through, making sure to turn the pieces at least once during cooking. Cut one of the pieces of chicken with a sharp knife to make sure no pink meat remains before serving.
Once the chicken is cooked it is time to serve - i would recommend leaving them to coll for a couple of minutes before tucking in.
I loved this recipe, not only because it had an easy prep time but because it offered something different to plain old chicken thighs. The butter-chicken was heavy but not to the point of being painful, moist, succulent and spirited the chicken is simple enough for anyone to cook and delicious enough for every one to enjoy.
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