Crumbed Buttermilk Chicken with Honey Bourbon BBQ Sauce

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

A quick 2 hour marinate in buttermilk makes this chicken super juicy. Tossed in a savoury panko crumb mix then roasted on the barbecue until golden and gnarly. Serve this with our homemade Honey Bourbon BBQ sauce recipe crafted to match this dish.

 3 chicken marylands
 250 ml millilitres Honey Bourbon BBQ Sauce, warmed- see Weber recipe
 Olive oil spray
BUTTERMILK MARINADE:
 2 garlic cloves, finely chopped
 5 ½ cups cup buttermilk
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
PANKO CRUMB:
 1 cup cup Panko breadcrumbs
 2 tbsp tablespoons plain flour
 5 ½ tsp teaspoon garlic powder
 1 tsp teaspoon onion powder
 ½ tsp teaspoon dried oregano
 ½ tsp teaspoon dried thyme
 3 tsp teaspoons smoked paprika
 ½ tsp teaspoon cayenne pepper
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
1

To marinate the chicken; add all the marinade ingredients into a large zip lock bag. Using a sharp knife, separate the thigh from the drumsticks. To avoid any damage to your knife, slice into the joint until you can see the bones, using both hands ‘pop’ the joint and slice in between the bones. Add the chicken pieces to the zip lock bag, marinate in the refrigerator for 2 hours.

2

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

3

In a medium sized dish combine all the crumb ingredients. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Place the chicken into the crumb, coating all sides, one piece at a time and then onto a plate. Spray the chicken all over with the olive oil spray, this will help for the crumbs to crispen up and turn golden.

4

Place the chicken pieces onto the barbecue and roast chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.

5

Once cooked, remove the chicken from the barbecue, leave to rest for 5 minutes before serving. Serve with the warmed Honey Bourbon BBQ Sauce.

Tips:
6

The safe final doneness temperature for chicken is 74°C. In this recipe, you will need to cook past this temperature for the crumb to become golden (around 85°C). Because marylands have lots of connective tissue and fat the meat will not dry out.

Ingredients

 3 chicken marylands
 250 ml millilitres Honey Bourbon BBQ Sauce, warmed- see Weber recipe
 Olive oil spray
BUTTERMILK MARINADE:
 2 garlic cloves, finely chopped
 5 ½ cups cup buttermilk
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
PANKO CRUMB:
 1 cup cup Panko breadcrumbs
 2 tbsp tablespoons plain flour
 5 ½ tsp teaspoon garlic powder
 1 tsp teaspoon onion powder
 ½ tsp teaspoon dried oregano
 ½ tsp teaspoon dried thyme
 3 tsp teaspoons smoked paprika
 ½ tsp teaspoon cayenne pepper
 1 tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper

Directions

1

To marinate the chicken; add all the marinade ingredients into a large zip lock bag. Using a sharp knife, separate the thigh from the drumsticks. To avoid any damage to your knife, slice into the joint until you can see the bones, using both hands ‘pop’ the joint and slice in between the bones. Add the chicken pieces to the zip lock bag, marinate in the refrigerator for 2 hours.

2

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

3

In a medium sized dish combine all the crumb ingredients. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Place the chicken into the crumb, coating all sides, one piece at a time and then onto a plate. Spray the chicken all over with the olive oil spray, this will help for the crumbs to crispen up and turn golden.

4

Place the chicken pieces onto the barbecue and roast chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.

5

Once cooked, remove the chicken from the barbecue, leave to rest for 5 minutes before serving. Serve with the warmed Honey Bourbon BBQ Sauce.

Tips:
6

The safe final doneness temperature for chicken is 74°C. In this recipe, you will need to cook past this temperature for the crumb to become golden (around 85°C). Because marylands have lots of connective tissue and fat the meat will not dry out.

Crumbed Buttermilk Chicken with Honey Bourbon BBQ Sauce
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