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Buttermilk-Garlic Roast Chicken

Buttermilk-Garlic Roast Chicken

In the past you would have soaked/bathed/marinated your chicken in buttermilk with mouth-watering results, but if you are dairy-free for any reason, that option is most certainly out. No fear, the trusty coconut is here. It can be used as a substitute in many Paleo dishes, replacing many common allergens, and from soups to stews and desserts to marinating chicken drumsticks it performs well under strenuous circumstances.

Coconuts are dried and ground into a low-carb flour substitute, the sap is harvested for a delicious sweetener, and the fat makes the most beautiful creamy milk – that is what makes coconuts so versatile in the Paleo kitchen. Full-fat coconut milk is a great high-quality fat since most of it is saturated and has little Omega-6 PUFA. However, if you are trying to avoid guar gum and other thickeners often found in coconut milk, you can make your own at home in a blender using just shredded coconut and hot water. It is a worthwhile skill to acquire!

If you are searching for another “Buttermilk” recipe, you can find a dairy-free version of chicken skewers right here. And may we also suggest a salad option to add to your menu? Apple and cranberry salad with citrus dressing complements these coconut drumsticks quite nicely, you can even skip the Dijon and add another dollop of that wonderful coconut cream.

Buttermilk-Garlic Roast Chicken Recipe

Serves: 4Prep: 15 minCook: 20 min
Notice

Protein: 45g / %

Carbs: 3g / %

Fat: 35g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 6 to 8 chicken drumsticks
  • 1 cup full-fat coconut milk
  • 2 tbsp. fresh lemon juice
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Sea salt and freshly ground black pepper

Chicken Preparation

Preparation

  1. In a bowl combine the coconut milk, lemon juice, olive oil, garlic cloves, cilantro and parsley.
  2. Place the chicken drumsticks in a bowl, and season to taste with salt and pepper.
  3. Pour the coconut milk-garlic mixture over the chicken, and gently toss making sure everything is well covered.
  4. Cover, refrigerate, and let marinate 2 to 4 hours.
  5. Preheat oven to 375 F.
  6. Place the drumsticks in a roasting pan and place in the oven.
  7. Roast 30 to 40 minutes or until cooked through and no longer pink.
  8. Serve the drumsticks with fresh cilantro sprinkled on top.