recipe

Buttermilk Basil Chicken Legs

Buttermilk tenderizes chicken and is a vehical that marries it with fresh herbs. Grilling chicken without the skin ensures a leaner meal and more flavour penetration, and because there is a lot less fat dripping into the flames, there are fewer flareups and less charring.


Buttermilk Basil Chicken Legs:
3/4 cup buttermilk 175 ml
2 tbsp chopped fresh basil 25 ml
( or 2 tsp/ 10 ml dried )
2 tsp vegtable oil 10 ml
1 tsp dry mustard 5 ml
2 cloves garlic, minced
1/4 tsp each salt and pepper 1 ml
4 chicken legs

Fresh Tomato Salsa:
3 plum tomatoes, chopped
2 tbsp chopped fresh basil 25 ml
1 tsp lemon juice 5 ml
1 tsp olive oil 5 ml
1/4 tsp each salt and pepper 1 ml

1 In glass dish, whisk together buttermilk, basil,oil, mustard, garlic, salt and pepper; add chicken, turning to coat.Cover and marinatein refrigerator for 8 hours, turning ocasionally. ( MAKE- AHEAD: Refrigerate for up to 1 day.)

2 Fresh Tomatoe Salsa: In a bowl, stir together tomatoes, basil, lemon juice, oil, salt and pepper. Set aside.

3 Place chicken, meaty side up, on greased grill over medium heat; brush with marinade. Close lid and cook, turning occasionally fo 30 to 40 minutes or until juices run clear when chicken is peirced. Serve topped with salsa.

Variation

Buttermilk Rosemary Chicken Legs: In marinade, substitute 1 tbsp (15 ml) chopped fresh rosemary or 1 tsp (5 ml) crushed dried rosemary for the fresh basil and add 1 tsp (5 ml) grated lemon rind. In the salsa, substitute 1tsp (5 ml) chopped fresh rosemary or 1/4 tsp (1 ml) finely crushed dried rosemary for the basil.

Serves 4

Posted by Toni