Butterflied Chicken In A Mustard Buttermilk Marinade Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together mustard, buttermilk, minced garlic, chopped herbs, salt, and pepper.
• STEP 2.Place the chicken in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the grill or oven to medium-high heat. Remove the chicken from the marinade and pat dry with paper towels.
• STEP 4.Grill the chicken skin-side down for 5-6 minutes until golden brown and crispy. Flip the chicken and cook for another 5-6 minutes until cooked through.
• STEP 5.If roasting, preheat the oven to 200°C. Place the chicken on a baking sheet and roast for 25-30 minutes until the internal temperature reaches 75°C.
• STEP 6.Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
• STEP 7.Serve the butterflied chicken with your choice of sides and enjoy!

Cooking Tips

• Butterflying the chicken helps it cook more evenly and reduces cooking time.
• Make sure to pat dry the chicken before grilling or roasting to achieve a crispy skin.
• Feel free to adjust the amount of mustard and herbs in the marinade to suit your taste.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 180°C for 10-15 minutes until warmed through.
• Serve the reheated chicken with fresh herbs and a squeeze of lemon juice.