Make this dish with a variety of white and dark meat so everyone at the table gets a
favourite piece. For a juicy garnish, cut a lime in half to grill alongside the chicken for
the last 10 minutes. Squeeze the warm juice over the finished chicken.
HANDS-ON TIME
45 minutes
TOTAL TIME
2¾ hours
MAKES
10 to 12 servings
INGREDIENTS
- 2 cups buttermilk
- 2 green onions, chopped
- 4 cloves garlic, minced
- ½ tsp pepper
- ¼ tsp each cinnamon and crushed hot pepper flakes
- 20 small bone-in skin-on chicken pieces (about 1.125 kg)
- ½ tsp salt
- ¼ cup maple syrup
PREPARATION
- In a large bowl, combine buttermilk, green onions, garlic, pepper, cinnamon, and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Remove chicken from the marinade and discard the marinade. Sprinkle chicken with salt.
- Place the chicken on a greased grill over medium-high heat. Close the lid and grill, turning occasionally, until an instant-read thermometer inserted in the thickest parts of the pieces reads 165°F (74°C), about 35 minutes.
- Brush the chicken with maple syrup and continue to grill, turning occasionally until glossy and coated, about 5 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about 113 cal, 10 g pro, 5 g total
fat (2 g sat. fat), 6 g carb, trace fibre, 34 mg chol, 149 mg sodium, 157 mg potassium.
% RDI: 3% calcium, 2% iron, 2% vit A, 2% folate.
TIP FROM THE TEST KITCHEN
When you’re using a mix of white and dark meat,
be sure to cut any chicken breasts in half crosswise,
through the bone, to make them similar in size to the
thighs and drumsticks. That way, everything will cook
through in the same amount of time.
