Butterflied Chicken In A Mustard Buttermilk Marinade Recipe

Recipe By Slurrp

Butterflied Chicken in a Mustard Buttermilk Marinade is a flavorful and juicy chicken dish that is perfect for grilling or roasting. The chicken is marinated in a tangy and creamy mixture of mustard, buttermilk, garlic, and herbs, which infuses it with delicious flavors. The butterflied chicken cooks quickly and evenly, resulting in a crispy skin and tender meat. Serve this dish with a side of roasted vegetables or a fresh salad for a satisfying meal.

4.8
16 Rating -
Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Butterflied Chicken In A Mustard Buttermilk Marinade
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Ingredients for Butterflied Chicken In A Mustard Buttermilk Marinade Recipe

  • 1/4 Whole Chicken, Butterflied
  • 0.06 cup Dijon Mustard
  • 1/4 cup Buttermilk
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper, To Taste

Directions: 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.
Nutrition
value
750
calories per serving
46 g Fat66 g Protein20 g Carbs2 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    66g
  • Carbs
    20g
  • Fiber
    2g

MacroNutrients

  • Carbs
    20g
  • Protein
    66g
  • Fiber
    2g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    503mg
  • Iron
    8mg
  • Vitamin A
    200mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    114mg
  • Manganese
    < 1mg
  • Phosphorus
    865mg
  • Selenium
    63mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp