Buttermilk Brine

Buttermilk Brine

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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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makes 4 1/2 cups brine
20 Min
No-Cook or Other


  • 4 c
  • 1/4 c
  • 2
    shallots, finely chopped
  • 8
    garlic cloves, minced
  • 2 Tbsp
  • 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

How to Make Buttermilk Brine


  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.

Printable Recipe Card

About Buttermilk Brine

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

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