Buttermilk Herb Marinade
Transform your favorite proteins and veggies with this Buttermilk Herb Marinade, a vibrant, flavor-packed blend designed to elevate any dish. This creamy marinade combines the tanginess of buttermilk with zesty lemon juice, honey sweetness, and fresh herbs like parsley, dill, and thyme. Garlic and a hint of optional red pepper flakes add depth and a subtle kick, while olive oil ensures a silky, even coating. Perfect for chicken, pork, or roasted vegetables, this easy-to-make marinade requires just 10 minutes of prep and can be made ahead of time for deeper flavor infusion. Whether you're grilling, baking, or pan-frying, the Buttermilk Herb Marinade ensures tender, juicy, and irresistibly savory results every time.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup buttermilk
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 units garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
In a medium mixing bowl, combine the buttermilk, olive oil, and lemon juice. Whisk until well blended.
Add the minced garlic, chopped parsley, dill, and thyme to the bowl. Stir to combine.
Mix in the honey, salt, black pepper, and red pepper flakes (if using). Continue whisking until the marinade is smooth and all ingredients are evenly incorporated.
Use the marinade immediately or transfer it to a sealable container and refrigerate for up to 24 hours before use to allow the flavors to meld.
To marinate: Place your protein or vegetables in a zip-top bag or shallow dish. Pour the buttermilk herb marinade over the top, ensuring all surfaces are thoroughly coated.
Seal the bag or cover the dish and refrigerate for 2 to 8 hours, depending on the item being marinated (2–4 hours for vegetables, 4–8 hours for chicken or pork).
Remove the food from the marinade, allowing excess to drip off before cooking. Cook as desired and discard any leftover marinade.
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
