serves
4-6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 ml (17 fl oz/2 cups) buttermilk
- 4 garlic cloves, crushed
- 2 tsp wholegrain mustard
- 2 tsp hot paprika
- 3 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 sprigs rosemary, leaves roughly chopped
- 1.4 kg (3 lb 1 oz) whole chicken, cut into quarters
- lemon halves, to serve
- green salad and barbecued potato wedges with lime yoghurt, to serve (optional)
Marinating time: overnight
Instructions
Combine the buttermilk, garlic, mustard, paprika, salt, pepper and rosemary in a mixing bowl.
Place the chicken in a large zip-lock bag and pour in the buttermilk mixture. Ensure the chicken pieces are well coated. Refrigerate for at least 8 hours or overnight, turning the bag occasionally to disperse the marinade.
Preheat a hooded barbecue grill to medium and lightly grease with oil.
Remove the chicken from the marinade and drain. Place the chicken onto the grill skin-side down, cover and cook for 20 minutes, turning once after 10 minutes. Turn again and cook for another 5–10 minutes until the chicken is cooked through.
Serve with lemons halves and, if desired, a green salad and barbecued potato wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
