Buttermilk Brine Recipe

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Buttermilk Brine

Daily Inspiration S

By
@DailyInspiration

A brine uses salt to draw moisture into the chicken and this version adds the tangy flavor of buttermilk. Makes 4 1/2 cups brine - enough for 4 lbs. boneless or bone-in chicken.

Prep time does not include brining time.


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Serves:

makes 4 1/2 cups brine

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

4 c
buttermilk
1/4 c
sugar
2
shallots, finely chopped
8
garlic cloves, minced
2 Tbsp
salt
2 Tbsp
chopped fresh oregano
1 Tbsp
fresh thyme leaves
1 Tbsp
chopped fresh rosemary
1 Tbsp
worchestershire sauce
1 tsp
freshly ground black pepper
1 Tbsp
extra-virgin olive oil

Directions Step-By-Step

1
Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, worchestershire sauce and pepper in a bowl. Stir until the sugar and salt dissolve.
2
Place chicken in a sealable gallon-size plastic bag. Pour in the brine, seal and refrigerate for at least 4 hours and up to 12 hours.
3
Remove chicken from the brine (discard brine). Pat the chicken dry with paper towels. Rub oil over the chicken and let stand at room temperature for about 30 minutes before grilling.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy