Baked Southwest Buttermilk Chicken Thighs
I adapted this baked Southwest buttermilk chicken thighs recipe from one I found on Picky Palate. The chicken turned out moist, tender, and flavorful, and we all loved the combination of spices with the buttermilk sauce. Topping the chicken with a lot of fresh cilantro made the flavors pop and we devoured every bite of this chicken. I paired this delicious chicken with Zucchini and Tomato Sauté with Cotija Cheese and Cilantro and Roasted Corn on the Cob.
Baked Southwest Buttermilk Chicken Thighs
Ingredients:
- 2½ tsp cumin
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ dried oregano
- ¼ onion powder
- Sea salt and freshly cracked black pepper, to taste
- 5 boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 cup buttermilk
- 2 tbsp fresh cilantro, chopped
How to Make Baked Southwest Buttermilk Chicken Thighs
Preheat the oven to 400 degrees.
Make the dry rub by combining the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder; mix well.
Season both sides of the trimmed chicken thighs evenly with the dry rub. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
Cook the chicken by heating the olive oil in an OVENPROOF large skillet over medium-high heat. Add the chicken thighs to the HOT pan and cook for 2-3 minutes on each side.
Add the buttermilk to the skillet and place it into the oven to bake for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees.
Remove from the oven and let cool for 5 minutes.
Serve the chicken thighs on a serving plate and drizzle the buttermilk sauce on the chicken.
Equipment
- Ovenproof Large Skillet or Large Cast Iron Skillet
Ingredients
- 2½ tsp cumin
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ dried oregano
- ¼ onion powder
- Sea salt and freshly cracked black pepper to taste
- 5 boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 cup buttermilk
- 2 tbsp fresh cilantro chopped
Instructions
- Preheat the oven to 400 degrees.
- Make the dry rub by combining the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder; mix well.
- Season both sides of the trimmed chicken thighs evenly with the dry rub. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
- Cook the chicken by heating the olive oil in an OVENPROOF large skillet or a large cast iron skillet over medium-high heat. Add the chicken thighs to the HOT pan and cook for 2-3 minutes on each side.
- Add the buttermilk to the skillet and place it into the oven to bake for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees.
- Remove from the oven and let cool for 5 minutes.
- Serve the chicken thighs on a serving plate and drizzle the buttermilk sauce on the chicken.
- Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.
Next time I have leftover buttermilk I will try this 🙂
The spice package along with the buttermilk sounds very good Pam
These chicken thighs look amazing Pam, Im hungry now!:)
Love the spices in this dish! Really nice flavor. And buttermilk is always so nice to cook with. Really good stuff — thanks.
I love a good southern style meal! Comfort food is always the way to my heart. And I love buttermilk in recipes, it makes things so rich! Thanks for this!
Interesting spice mix, and the buttermilk sauce sounds good.
Your prep is so colorful! Red, yellow, green and brown like a rainbow!
What great recipe for chicken – one of my favorite proteins. The dish looks very appetizing.
These chicken thighs look amazing! I’m going to have to make this recipe for sure. Perfect for summer.
That spice rub sounds really great!
Looks so good.. almost like middle-eastern kebabs. yum!
They really do look super tasty. I tried the south western roasted chicken recipe last week and it was sublime. I will try this one this weekend
Love those southwestern flavors…and bonus that this comes together so quickly!
Huh, I thought this was just going to be a buttermilk marinade but nope, something new to me. I have to try this ASAP.
Great recipe. Really easy to make. The chicken was moist and flavorful. Will make with mashed potatoes next time so I can pour the yummy sauce over the top.
This baked buttermilk chicken thighs look unique <3 it will try it soon 🙂 thanks
Nice dish!
This is the best chicken I have tried. Thank you very much for the recipe. Cooked it for dinner yesterday and the whole family loved it. A very tasty and understandable recipe. I’m not a chef, but I did it.
Thank you so much for taking the time to let me know. I’m very happy your family enjoyed this recipe.
-Pam