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DeAnna Lee




Grilled Buttermilk & Herb Chicken & Dill Pickle Potato Salad



There's something about this time of year that makes you crave BBQ and potato salad!   But, I've got a picky eater at my house who doesn't eat cheese or mayo.  I don't really like to eat mayo either, but if it's disguised enough with other ingredients I can eat it sometimes. 

So I had to develop a potato salad recipe that would make my no mayo eater come back for seconds!  He loves pickles.  We can't keep a jar in the house, because he is a pickle hound and will mow em' down as fast as I buy em'.  They make dill pickle flavored potato chips, so that could totally work in a potato salad too!  



Here's what I did: 

Grilled Buttermilk & Herb Chicken with DeeLee's Dill Pickle Potato Salad 

1 fryer package of chicken on the bone 
1 cup buttermilk 
1 tbsp. fresh rosemary
1 tbsp. fresh sage
1 tbsp. fresh thyme 
1 tsp. salt
1/2 tsp. pepper
1 tbsp. Dijon mustard
1 tbsp. honey 

In a large plastic bag, add all ingredients and mix together.  Make sure to work the marinade into the chicken.  Refrigerate up to 6 hours. 

Set grill to medium heat.  Place chicken on the grill with bone down first and grill 20 minutes. Discard the marinade.  Make sure to check the chicken so it doesn't burn at first.  After 20 minutes, turn the chicken meat side down and grill another 20 minutes or until chicken has reached an internal temperature of 160 -165 degrees. 


DeeLee's Dill Pickle Potato Salad  (marinade below)

1 lb. baby potatoes (any kind) cut into quarters
1 zest of lemon 
1 cup fresh parsley 
1/2 red onion
3 ribs celery 
1 cup dill pickles chopped

Cut baby potatoes into quarters and place in a pot of cold water.  Bring to a boil and heavily salt the water.  You will not add salt again to the potatoes.  When potatoes are fork tender, remove from stove and drain.  

Meanwhile, chop all other ingredients and place into a large bowl.  Add drained potatoes to the bowl.  

Dill Pickle Marinade 

1/4 cup pickle juice
1 lemon juiced
3 - 4 tbsp. olive oil
3 - 4 tbsp. Dijon mustard
salt and pepper to taste (a pinch of each is what i used) 

Shake marinade together in a jar.  Add a tablespoon at a time to the potato salad.  DO NOT OVER DRESS THE SALAD.   It will become soggy.  So add a couple tablespoons, then taste it.  

Serve with the grilled chicken for a yummy summer BBQ!  











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Topics : Hospitality_Recreation
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People : Dill PickleDill Pickle MarinadeHerb Chicken




 
07/08/2013 11:54AM
Grilled Buttermilk & Herb Chicken & Dill Pickle Potato Salad
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