Spicy buttermilk chicken

Succulent, spicy chicken marylands are teamed with tender asparagus spears for a family dinner that's bound to please. Recipe from The Australian Women's Weekly's Best Ever Recipes cookbook.

  • 15 mins preparation
  • 45 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print


Spicy buttermilk chicken
  • 3/4 cup (180ml) buttermilk
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 clove garlic, crushed
  • 4 x 300g (9½-ounce) chicken marylands
  • 340 gram (11 ounces) asparagus, trimmed (see tips)
  • 2 tablespoon finely shredded mint leaves
  • 1 teaspoon lemon juice
  • 2 tablespoon extra virgin olive oil


Spicy buttermilk chicken
  • 1
    Combine buttermilk, chilli flakes, coriander, cumin, oregano and garlic in a large bowl. Add chicken; toss to coat in marinade. Cover; refrigerate for 3 hours or overnight.
  • 2
    Heat a barbecue (or grill or grill pan) to medium-high. Cook chicken for 3 minutes each side or until golden. Reduce the heat and cover with the hood. Cook for 35 minutes or until chicken is cooked through. Remove from heat; season with sea salt and rest.
  • 3
    Turn the heat back up to high; cook asparagus, turning, for 5 minutes or until tender. Transfer asparagus to a medium bowl. Add mint, juice and oil; toss to coat. Season to taste.
  • 4
    Serve chicken pieces with grilled asparagus.


You will need 2 bunches of asparagus for this recipe. Serving suggestion: Serve with steamed couscous and lemon wedges. Recipe is not suitable to freeze or microwave.

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