Chicken with Fines Herbs
From:	Paulette, Saint-Leonard, Quebec, Canada
Comments:	Always appreciated, barbecued chicken is a real threat. With this creamy fine herbs marinade, it is a real feast.
Servings:	4
Ingredients	Preparation
3/4 cup [190 mL] buttermilk 2 tablespoons [30 mL] oil 2 tablespoons [30 mL] Dijon mustard 2 garlic cloves, minced 2 teaspoons [10 mL] oregano 2 teaspoons [10 mL] basil 2 teaspoons [10 mL] thyme 2 teaspoons [10 mL] rosemary 1/4 teaspoon [1 mL] salt Pepper 2 pounds [1 kg] chicken pieces, skinned	Into a large glass bowl, whip together buttermilk, oil, Dijon mustard, garlic cloves, oregano, basil, thyme, rosemary, salt and pepper. Add chicken pieces; well coat with mixture. Cover bowl with plastic wrap; refrigerate for at least 4 hours or up to 24 hours [turn chicken pieces from time to time]. Remove chicken pieces from marinade; reserve marinade. Preheat barbecue [charcoals or gaz] to medium intensity. Arrange chicken pieces onto oiled barbecue rack; barbecue for 30 to 40 minutes, until juices run clear when pierced with a fork [from time to time, while barbecueing, turn and brush chicken pieces with marinade].