Butterflied Chicken in a Mustard Buttermilk Marinade
4
peopleServes
10
minutesPreparation Time
45 minutes (2-24 hrs marinating)
Cooking Time
Ingredients
- Marinade
- ½ cup (125 mL) buttermilk
- 2 tbsp KEEN'S Mustard Powder
- 1 tbsp chopped fresh thyme
- 1 tbsp brown sugar
- 1 garlic clove, crushed
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- Chicken
- 1 ½ kg chicken, butterflied
- To Serve
- green salad
- steamed chat potatoes
- lemon wedges
Directions
- Place all marinade ingredients in a large bowl, stir to combine and season well with McCormick Sea Salt and Black Pepper.
- Add chicken to bowl and cover with marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight.
- Preheat fan /grill to 200˚C (180˚C fan forced).
- Lay chicken flat, skin side up onto a foil lined baking tray and fan grill in centre of oven for 45 minutes or until charred, juices run clear and chicken is cooked through.
- Serve with a green salad and steamed chat potatoes.
Recipe Tip
#MyMcCormickCreation
