Ever since I discovered how to make yogurt at home in my own Crockpot, I’ve been experimenting with different methods for using the whey leftover from turning it into Greek yogurt.
I’d read that one of the many uses for whey is marinating your meat in it. I thought I’d give it a try.
And thus the Whey Moroccan Chicken Marinade was born!
From what I’d heard, the main benefits of using whey in a marinade were that its enzymes help to bring out the meat’s natural flavor while also tenderizing it.
They weren’t kidding!
I was blown away with each moist, melt-in-my-mouth bite!
I was even more blown away to discover that even after reheating the leftovers, the chicken still maintained its ultra-moist goodness.
Plus, you get the added protein, calcium, and numerous other nutrients from the whey, too!
Needless to say, I’ll be adding whey to just about all my marinades from here on out!
Whey Moroccan Chicken Marinade
Ingredients:
- 1 to 1 1/2 cups yogurt whey (if you don’t share my addiction with homemade Greek yogurt, you can probably substitute buttermilk)
- 2 cloves fresh garlic, peeled and diced
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 1/2 tsp. cumin
- 1 tsp. turmeric
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