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. | |