Grilled Buttermilk Chicken Legs & Sweet Potato Mash
Grilled Buttermilk Chicken Legs
Sweet Potato Mash
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Remove skin from chicken legs. Use a sharp knife to separate legs into thigh and drumstick portions by cutting through at the joint. Add chicken pieces to a re-sealable plastic bag.
Add buttermilk, thyme, garlic powder, onion powder and freshly ground black pepper to bag and seal. Use hands to mix marinade and massage into chicken. Place in refrigerator and chill for at least four hours and preferably overnight.
Peel and dice sweet potatoes. Cover with cold water in pot. Bring to boil, reduce heat and simmer until fork tender. Alternately pierce whole sweet potato with a fork a few times and microwave on HI power for 10 minutes or until very soft. Cut in half, cool. Scoop out flesh and add to medium bowl.
Mash sweet potatoes with the olive oil, maple syrup, cinnamon and nutmeg until well combined.
Preheat grill over medium-high setting. Remove chicken from marinade and place on top shelf and close. In a saucepan, bring marinade to boil. Cool and use for basting. Grill chicken over medium-high heat for 15 minutes per side until cooked through and a thermometer registers 165°F (74°C). Baste with cooked marinade a few times during cooking.
Serve chicken with the sweet potato mash
|Per 420 g serving||Amount|
|Saturated Fat||4 g|
|Per 420 g serving||% Daily Value|