Publisher Photo
Publisher Photo
As a child, I spent countless hours with my mom in the kitchen. Now I do the same with my own daughter. Here's a chicken dish I gradually developed over years.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Grill: 30 min.

Ingredients

  • 2 cups buttermilk
  • 6 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Cayenne pepper

Directions

In a large resealable plastic bag, combine the first six ingredients. Add chicken pieces. Seal; turn to coat. Refrigerate for at least 8 hours.
Drain; discard marinade. Sprinkle chicken lightly with cayenne. Cover and grill over medium heat for 15-23 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Garlic Chicken in Country Chicken Cookbook 1995, p94

Nutritional Facts

12 ounce-weight: 234 calories, 6g fat (0 saturated fat), 98mg cholesterol, 275mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

  • 2 cups buttermilk
  • 6 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Cayenne pepper
  1. In a large resealable plastic bag, combine the first six ingredients. Add chicken pieces. Seal; turn to coat. Refrigerate for at least 8 hours.
  2. Drain; discard marinade. Sprinkle chicken lightly with cayenne. Cover and grill over medium heat for 15-23 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Garlic Chicken in Country Chicken Cookbook 1995, p94

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MY REVIEW
scrambledwithcheese User ID: 1233902 43360
Reviewed Sep. 6, 2013

"Though the chicken was very moist, it had no flavor, despite marinating overnight. I won't make it again."

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