Buttermilk Chicken Marinade | Buttermilk is your marinating secret weapon! Even though it’s right next to the milk at the grocery store, most people don’t include it in their usual bag of kitchen tricks. They should. The lactic acid and tangy love you get with buttermilk is ideal for breaking-down and flavoring proteins, especially chicken. You’ll find it in many southern recipes for our beloved little bird but it is increasingly gaining popularity among chefs looking to add a kick to traditionally tougher, longer-cook time cuts of meat, like a pork roast.
Did you know buttermilk is actually better for you than regular milk? It has less fat and contains a ton of health benefits that earned it the nickname “Grandma’s Probiotic.”
- Buttermilk - 1 pint
- Lemon - 1, halved
- Sweet Pepper - 1, halved
- Oregano - 1 big bunch, washed
- Spearmint - 1 big bunch, washed
- Garlic - 3 cloves, crushed
- Cayenne - ⅓ tablespoon
- Ground Mustard - ⅓ tablespoon
- Kosher Salt - ⅓ tablespoon
- Ground Black Pepper - ⅓ tablespoon
- Mixing Bowl - large
* We use skin-on chicken thighs in this recipe but you can use any type of chicken (or try any meat for that matter) with this marinade.
* If you don't have Spearmint, no worries, but we like it because of its refreshing, "cool" flavoring effect.