This lunch was made a couple of weeks ago. I had done chicken legs in the slow cooker for dinner that night and Christian loved it. I have started making a little extra to have left overs for lunches the next day. I took the chicken off the bone and diced it up to put in a wrap. This time, surprisingly, Christian requested a little mayo on it. I put a very, very thin layer of mayo on the bread and some chicken and rolled it up. I always put a little plastic wrap around the bottom edge just to hold it together for him. I put some baby carrots on the side and he asked for me to pack a peach. We didn't have any peaches so we substituted with a nectarine.
I am always looking for new recipes and last month my cousin emailed me the link to Grilled Buttermilk Chicken. I've had fried chicken soaked in buttermilk before, but this was a leaner idea. It was very easy. Saturday morning I arranged the chicken in a shallow baking dish and marinaded them in the buttermilk mixture. I turned them occasionally until dinner time. Then Millard took care of the grilling. They turned out nice. I didn`t use as much garlic as was called for, but perhaps I could`ve. Grilled Buttermilk Chicken Serves 8 Hands-On Time: 10m Total Time: 1hr 50m Ingredients 1 1/2 cups buttermilk 8 cloves garlic, chopped 1 tablespoon paprika kosher salt and black pepper 6 pounds bone-in chicken pieces Directions In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags o
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