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BBQ Chicken with Fresh Herbs & Buttermilk

June 30, 2017 by Anne Mann

On warm summer evenings it’s nice to avoid heating up the kitchen, so keep the heat outside by firing up the grill. This is a great way to cook chicken, whether you serve it up hot or leave it to cool and make it part of a picnic. The buttermilk marinade tenderizes the meat, and the fresh herbs with just a touch of Dijon mustard lend a beautiful flavor. There are no hard-and-fast rules on what herbs you should use. Having said that, using one or two lighter herbs—such as flat-leaf parsley and chervil, with a smaller quantity of a stronger flavor, such as thyme, marjoram, oregano, or tarragon—is a good direction to take.

I slash the chicken pieces in the thickest part of the breast, thighs, and legs; this helps the flavors penetrate and cuts the time on the grill. You can cook the chicken in the oven, but I like it best over a hot barbecue or in a grill pan. Enjoy your favorite beverage or nibble on some Chickpea Deli Salad while you tend the meat.

June 30, 2017 /Anne Mann
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