Low Sodium Buttermilk Chicken
Transform your weeknight dinners with this irresistible Low Sodium Buttermilk Chicken, a healthier twist on a classic favorite without sacrificing flavor. This recipe features tender, juicy chicken thighs marinated in a flavorful blend of low-fat buttermilk, garlic, lemon juice, and aromatic herbs like thyme and oregano. The buttermilk not only tenderizes the chicken but also infuses it with a tangy richness, while a sprinkle of paprika and drizzle of olive oil give the baked chicken a beautifully golden finish. Ready in under an hour with minimal prep time, this heart-healthy option is perfect for anyone looking to reduce their sodium intake while enjoying a nourishing, protein-packed meal. Garnished with fresh parsley, it’s a simple yet elevated dish that pairs flawlessly with roasted vegetables, quinoa, or a crisp green salad. Keywords: low sodium chicken recipe, buttermilk chicken thighs, healthy baked chicken.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces chicken thighs
- 2 cups low-fat buttermilk
- 4 cloves garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Directions
Step 1
1. Mince the garlic cloves and add them to a large mixing bowl.
Step 2
2. To the bowl, add the low-fat buttermilk, lemon juice, black pepper, dried thyme, dried oregano, and paprika. Mix well.
Step 3
3. Submerge the chicken thighs in the buttermilk mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more flavor.
Step 4
4. Preheat your oven to 400°F (200°C).
Step 5
5. Remove the chicken thighs from the marinade and let excess drip off. Place them on a baking sheet lined with parchment paper.
Step 6
6. Drizzle olive oil over the chicken thighs.
Step 7
7. Bake in the preheated oven for 35-45 minutes, until the chicken is cooked through and golden brown, with an internal temperature of 165°F (74°C).
Step 8
8. Once cooked, remove from the oven and let rest for 5 minutes.
Step 9
9. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
| Serving size | (1773.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3000.1 |
| Total Fat 165.1g | 0% |
| Saturated Fat 45.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1148.0mg | 0% |
| Sodium 1508.8mg | 0% |
| Total Carbohydrate 34.4g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 25.1g | |
| Protein 329.8g | 0% |
| Vitamin D 338.0IU | 0% |
| Calcium 766.2mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 3849.9mg | 0% |
Source of Calories