Buttermilk, Smoked Paprika & Garlic Marinade

If you're looking for the ultimate marinade to transform everyday cuts of chicken, pork, or even tofu into something spectacular, this Buttermilk, Smoked Paprika & Garlic Marinade is your new go-to. Creamy, smoky, garlicky, and just the right amount of tangy, this marinade adds deep flavor and tenderness — especially to budget-friendly cuts that benefit from a little TLC.

Made with simple pantry ingredients like buttermilk, smoked paprika, fresh garlic, and Dijon mustard, it’s perfect for grilling season and weeknight meals alike. The lactic acid in the buttermilk works gently to tenderize the meat without making it mushy, while the paprika gives it that BBQ-style depth we all crave in summer.

Whether you're prepping ahead for a backyard BBQ or want to elevate a simple dinner, this marinade is a flavor-packed winner you’ll turn to again and again.

💡 Why You’ll Love This Recipe

• ✅ Tenderizes without overpowering – Buttermilk is gentle and won’t break down meat like harsher vinegars.

• 🔥 Smoky flavor without a smoker – Smoked paprika adds rich depth without needing a grill.

• 🍗 Perfect for budget cuts – Ideal for chicken thighs, drumsticks, or pork chops.

• 🕒 Make ahead friendly – Marinate in the morning, cook at night.

• 🌱 Customizable – Add herbs, hot sauce, or lemon zest to make it your own.

• 👩‍🍳 Great for oven, grill, or air fryer

Ingredients (for about 2 lbs of meat):

• 2 cups buttermilk

• 1 tbsp smoked paprika

• 1 tsp sweet paprika (optional, for color)

• 4–5 garlic cloves, minced or crushed

• 2 tsp kosher salt

• 1 tsp ground black pepper

• 1 tbsp Dijon mustard (adds tang & helps emulsify)

• 1 tbsp brown sugar or maple syrup (optional, balances the acidity & adds browning)

• 2 tbsp olive oil (for added richness and to help the marinade stick)

• 1 tsp onion powder (optional but recommended)

• Zest of 1 lemon (for a bright citrus lift)

• Fresh thyme or rosemary (a few sprigs) (optional)

Instructions:

1. In a large mixing bowl or resealable freezer bag, combine all ingredients and mix well to distribute spices.

2. Add your protein of choice and ensure it’s well coated.

3. Cover and refrigerate:

   • Chicken: 6–12 hours (or overnight)

   • Pork chops: 4–8 hours

   • Tofu: 2–4 hours

4. Remove from fridge about 30 minutes before cooking.

5. Shake off excess marinade before grilling, roasting, or air frying. (Optional: Pat lightly dry for extra browning.)

Tips:

• Use Greek yogurt thinned with milk if you don’t have buttermilk.

• Add a pinch of cayenne or hot sauce if you want it spicy.

• Reserve some of the marinade (before adding raw meat) to use as a creamy basting sauce or dressing.

Fun Notes

This is exactly the kind of marinade that makes you the hero of the potluck.

1. It's kid-approved, grill-master endorsed, and can even double as a tangy dipping sauce if reserved before marinating.

2. Try it with buttermilk you’ve made at home (1 tbsp vinegar or lemon juice in 1 cup milk – let sit 10 mins)!

Buttermilk, Smoked Paprika & Garlic Marinade

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Author: Richelle Fortin

If you're looking for the ultimate marinade to transform everyday cuts of chicken, pork, or even tofu into something spectacular, this Buttermilk, Smoked Paprika & Garlic Marinade is your new go-to. Creamy, smoky, garlicky, and just the right amount of tangy, this marinade adds deep flavor and tenderness — especially to budget-friendly cuts that benefit from a little TLC.

Ingredients

• 2 cups buttermilk
• 1 tbsp smoked paprika
• 1 tsp sweet paprika (optional, for color)
• 4–5 garlic cloves, minced or crushed
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tbsp Dijon mustard (adds tang & helps emulsify)
• 1 tbsp brown sugar or maple syrup (optional, balances the acidity & adds browning)
• 2 tbsp olive oil (for added richness and to help the marinade stick)
• 1 tsp onion powder (optional but recommended)
• Zest of 1 lemon (for a bright citrus lift)
• Fresh thyme or rosemary (a few sprigs) (optional)

Instructions

1. In large mixing bowl or resealable freezer bag, combine all ingredients and mix well to distribute spices.
2. Add your protein of choice and ensure it’s well coated.
3. Cover and refrigerate:
4. Chicken: 6–12 hours (or overnight)
5. Pork chops: 4–8 hours
6. Tofu: 2–4 hours
7. Remove from fridge about 30 minutes before cooking.
8. Shake off excess marinade before grilling, roasting, or air frying. (Optional: Pat lightly dry for extra browning.)

Notes

Tips:

• Use Greek yogurt thinned with milk if you don’t have buttermilk.
• Add a pinch of cayenne or hot sauce if you want it spicy.
• Reserve some of the marinade (before adding raw meat) to use as a creamy basting sauce or dressing.

Fun Notes

This is exactly the kind of marinade that makes you the hero of the potluck.

1. It's kid-approved, grill-master endorsed, and can even double as a tangy dipping sauce if reserved before marinating.
2. Try it with buttermilk you’ve made at home (1 tbsp vinegar or lemon juice in 1 cup milk – let sit 10 mins)!