Nessa's buttermilk chicken with creamy coleslaw

Buttermilk chicken with a creamy coleslaw

A herby buttermilk marinade works wonderfully with chicken, as the buttermilk gently tenderises the meat, while the addition of the fresh herbs infuse the chicken with a gentle flavour.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 people


  • Sunflower oil, for brushing the chicken and grill
  • 200ml buttermilk
  • 1/2 tsp sea salt
  • 2 Tesco Chicken Breast Fillets
  • 100g mayonnaise (for the coleslaw)
  • 1 red onion, peeled & thinly sliced (for the coleslaw)
  • 2 carrots, coarsely grated (for the coleslaw)
  • 1/2 head, approx. 400g, white cabbage (for the coleslaw)
  • 2 sprigs thyme, leaves only, finely chopped
  • 1 sprig rosemary, leaves only, finely chopped
  • 2 tbsp cider vinegar (for the coleslaw)
  • Few grinds of freshly ground black pepper


Cut each chicken fillet in half diagonally to make two escalopes of each.

Combine the buttermilk, rosemary, thyme, salt and pepper in a large bowl. Add the prepared chicken fillets. Cover with cling film. Ideally, for optimal flavour, place the marinaded chicken in the fridge overnight, before cooking on the barbecue the next day.

To make the coleslaw, cut the half head of cabbage into half. Remove the tough core in the middle, and thinly slice the cabbage. Transfer to a large bowl. Add the carrots, red onion, mayonnaise and cider vinegar. Stir to combine. Cover and pop in the fridge until ready to use.

Once ready to cook, and the barbecue is hot, brush the grates with a little sunflower oil. Remove the chicken from the marinade and using some kitchen paper pat dry.

Brush each chicken piece with a little sunflower oil. Place on the hot grill and cook for about 3-4 minutes on each side, then move to a lower-heat area of the grill and continue to cook for another 4-5 minutes on each side, until fully cooked through.

Once cooked, serve with a large dollop of the creamy coleslaw. 

To learn more about Nessa Robins visit the Nessa's Family Kitchen website.