Created by: Kchurchill5
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Recipe #7223 | Created on November 21, 2011
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, North American, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Picnic, Summer, Winter, Grill (Electric), Grilling (Outdoor), Refrigerator, Skillet, Stove Top, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium (more)
Buttermilk, Honey Dijon Grilled Chicken
"To me, one of the best marinades for chicken. The chicken will be so tender and juicy, and this is so easy to prepare. I marinate my chicken overnight and it is equally as good with all cuts. Even though it has cayenne, don't think it is spicy - it has a very mild flavor. And, as for the amount of chicken; that is hard to say. I used 8 thighs, but you could use 8-10 thighs or wings and maybe 4 breasts. It really depends on the size. Also, you could do more boneless skinless breasts vs bone in and skin on breasts."
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Prep Time: 8-24h Cook Time: 15-25m |
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This was a very delicious marinade! I marinated some breasts and legs.... Read more |
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- 8 to 10 (approximately 2 pounds) pieces chicken, a mix of cuts is fine
- Salt and pepper
- Marinade:
- 1 cup buttermilk
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1/2 teaspoon cayenne, add more if you don't mind too much heat (I add an entire teaspoon)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
What You Will Need
No special items needed.
Step 1
Marinade ... Add all the ingredients to a large ziplock bag or a baking dish/pan and mix well. The bag is the easiest way to go - just close the bag, shake and squeeze to cover all the chicken. But you can use a glass baking dish too - just make sure to mix well to cover all the chicken, then cover the entire dish with plastic wrap. I prefer to marinate mine over night, so in the morning I flip over the bag to make sure all the chicken is equally coated in the marinade. If using a dish, make sure to take it out of the refrigerate, stir it well and recover. I prefer 24 hours to get the best flavor, but at least 8 hours.
Step 2
Grill ... Remove the chicken from the marinade shaking off most of the marinade, season with salt and pepper and grill. Indoor grill pan, outdoor grill or you can even use a saute pan. Cook until golden brown on both sides. Obviously, each cut of chicken will take a different cooking times. If you aren't sure, use a meat thermometer. Grill on medium heat, so the chicken doesn't burn.
Step 3
Serve and ENJOY! ... Since I made mine on the grilled, some grilled squash and a salad is the perfect dinner.
- Serving Size: 1 (50.6 g)
- Calories 207
- Total Fat - 6 g
- Saturated Fat - 1.6 g
- Cholesterol - 20.7 mg
- Sodium - 168.9 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.3 g
- Sugars - 24 g
- Protein - 10.5 g
- Calcium - 364.7 mg
- Iron - 0.4 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg