Prep 10 mins
Cook 1 hr
This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh rosemary
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 1 teaspoon kosher salt
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon fresh ground black pepper
- In a medium bowl whisk together all the ingredients.
- Marinate chicken or pork for 1 to 4 hours and discard marinade.
- Cook as desired.
Fantastic! Added marinade to a ziploc bag containing 4 chicken breasts with bones and skin and froze. Pulled out the night before I cooked them, and let marinate/defrost in the fridge. Baked for an hour at 350 and got the most flavorful, incredibly moist chicken. Absolutely delicious! The whole family enjoyed this. Thanks for sharing the recipe!
This marinade is outstanding, and the quantity given here is enough for about 8 chicken pieces. When I have them in my garden, I usually use fresh herbs for this, dried work as well. I use it for OAMC cooking, as follows. Place marinade in a ziplock bag. Add chicken pieces, and coat chicken well. Remove as much air as possible, and seal the bag. Freeze. Remove from freezer 24 hours before cooking to thaw. Cook as you wish. I usually throw these on the grill.
Used this marinade prior to making French's Crunchy Onion Chicken with beautiful results. Thanks for sharing!