I’ve been trying to post this recipe for almost a week and can’t seem to write an intro for it. So considering you’re here for the actual recipe and not my random musings, I’ll just share it with you instead of trying to think of something clever to write. And I’ll be honest: My brain is basically spent after the past couple of weeks, with the launch of The New Yiddish Kitchen and all.
This dish was inspired by a recipe my mom sent me. She’s somewhat of a recipe finding expert and sends me and my brother the ones she thinks we’ll love. I loved the idea of it – chicken marinated in buttermilk and spices and then roasted – so much that I wanted to adapt it to be Paleo and AIP compliant so I could share it with YOU! So here it is. I marinated mine for just 4 hours because I wanted to get it cooked and photographed while I still had daylight. It was really tasty, but I could tell that if marinated overnight or, ideally, 24 hours, it would be even better.
And of course the “buttermilk” is coconut milk and apple cider vinegar, otherwise I wouldn’t be calling it AIP compliant. My brain is mush but I haven’t completely lost it!
AIP “Buttermilk” Roasted Chicken
prep time: 10 minutes | cook time: 40-45 minutes plus time to marinade | serves: 4
1 14 ounce can full fat coconut milk
1 1/2 tablespoons apple cider vinegar
1 teaspoon ground turmeric
1 t freshly grated ginger
1 clove garlic, minced or finely grated
1 teaspoon salt
1/8 teaspoon cinnamon
3 pounds bone-in, skin-on chicken thighs or 1 whole chicken, cut up into 8 pieces
cilantro for garnish, optional
- In a medium bowl, whisk to combine the coconut milk, apple cider vinegar, turmeric, ginger, garlic, salt and cinnamon.
- Place the chicken in a ziploc bag or glass baking dish and pour the marinade over. Toss to coat. Close up the bag or cover the baking dish with plastic wrap. Marinate for at least 4 hours, and up to 24.
- When ready to roast: Preheat the oven to 450. Remove the chicken from the marinade and place on a rack over a baking sheet to allow the marinade to drain. Once well drained, rinse the baking sheet and line it with aluminum foil. Place the rack with the chicken back on the baking sheet.
- Roast the chicken for 40-45 minutes, or until the juices run clear and the internal temperature reaches 165ºF.
- Garnish with cilantro, if desired.
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