Buttermilk Marinade for Chicken

My Buttermilk Marinade for Chicken recipe takes only a few simple ingredients- and you can make your own buttermilk, too!

Course Marinade

Cuisine American

Keyword buttermilk chicken marinade, Buttermilk Marinade, buttermilk marinade for chicken, marinade for chicken

Prep Time 2

Marinating time 12

Total Time 12 2

Servings cups

Calories 853kcal

In a large resealable plastic bag, add the garlic cloves, salt, cumin, black pepper, syrup, and olive oil. Seal the bag, then place it on a hard surface. Using your palms or a rolling pin, press down on the garlic to crush it.
¼ cup Olive oil, 2 cloves Garlic, 1 Tablespoon Maple syrup, 1 Tablespoon Sea salt, ½ Tablespoon Black pepper, 1 teaspoon Ground cumin
Add in the buttermilk (or milk and vinegar), then the chicken. Seal the bag and squish it with your hands until the marinade is well mixed and the chicken is covered with liquid. Place in a deep plate or pan in the fridge, and marinate at least overnight.
2 cups Buttermilk

The secret to getting as much flavor out of garlic as you can is crushing the garlic in the bag. This releases all of its oils and juice directly into the marinade, instead of losing it to a cutting board or garlic press.

Buttermilk is slightly acidic, so it works as a great tenderizer. Because it's mild, you can safely marinate the meat for up to 48 hours. Just don't go over, or the chicken can risk getting too soft.

Make sure to place the bag of marinating chicken on a rimmed dish, just in case the bag leaks. Trust me, it's no fun to clean up!

You can use this marinade for chicken breasts, chicken wings to fry, grilled drumsticks, or drop-dead-delicious chicken thighs! Bone-in chicken or boneless, even a whole chicken- there's really no going wrong!