Grilled buttermilk chicken

Ingredients:

- 500 ml (17 fl oz/2 cups) buttermilk
- 4 garlic cloves, crushed
- 2 tsp wholegrain mustard
- 2 tsp hot paprika
- 3 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 sprigs rosemary, leaves roughly chopped
- 1.4 kg (3 lb 1 oz) whole chicken, cut into quarters
- lemon halves, to serve
- green salad and barbecued potato wedges with lime yoghurt, to serve (optional)

Preparation:

Marinating time: overnight

1- Combine the buttermilk, garlic, mustard, paprika, salt, pepper and rosemary in a mixing bowl.
2- Place the chicken in a large zip-lock bag and pour in the buttermilk mixture. Ensure the chicken pieces are well coated.
3- Refrigerate for at least 8 hours or overnight, turning the bag occasionally to disperse the marinade.
4- Preheat a hooded barbecue grill to medium and lightly grease with oil.
5- Remove the chicken from the marinade and drain. Place the chicken onto the grill skin-side down, cover and cook for 20 minutes, turning once after 10 minutes. Turn again and cook for another 5-10 minutes until the chicken is cooked through.
6- Serve with lemons halves and, if desired, a green salad and barbecued potato wedges.

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