Now I know that you think that the little pot of mint that you planted in the garden has become a weed beyond your wildest dreams, but I can tell you that the very same mint is what makes this recipe special.
Lemon and Mint Chicken is marinated in a buttermilk and mint marinade that keeps the chicken moist. It is wonderful the first day, but absolutely delicious in a sandwich on a subsequent day.
Yummy!
Lemon and Mint Chicken
Print recipe| Serves | 6 - 8 |
| Inspiration | Canadian Living - Country Cooking |
Ingredients
- 12 - 16 Skinless boned chicken thighs
- 1 1/2 Cups buttermilk
- 3 Tbsp lemon juice
- 1/3 cup mint leaves (roughly chopped and crushed)
- 1/2 Tsp freshly ground pepper
Directions
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In large dish, combine buttermilk, lemon juice, mint leaves and pepper.  | |
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Put the chicken in a glass dish large enough to hold the chicken; pour the marinade over the chicken. Cover and refrigerate at least 2 hours to overnight.  | |
| Remove the chicken from the buttermilk mixture and shake off the excess marinade. Preheat the barbecue to medium hot. Grill the chicken on all sides and then turn off the back burner and place the chicken along the unlit burner. Cover and continue to cook for 30 - 40 minutes or until juices run clear when pierced near the bone. Turn the chicken every 5 minutes. | |