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Baked Southwest Buttermilk Chicken Thighs

Baked Southwest Buttermilk Chicken Thighs

I adapted this recipe from one I found on Picky Palate. I mixed my own version of spices for the dry rub and used chicken thighs instead of chicken breasts. I love Southwestern flavors and I thought baking the chicken with buttermilk was an interesting idea. The chicken turned out absolutely amazing. It was moist, tender, and so flavorful. We all loved the combination of spices with the buttermilk sauce and topping the chicken with a lot of fresh cilantro really made the flavors pop. We gobbled up every single bite of this chicken and we all thought it was delicious. I paired this dish with Zucchini and Tomato Sauté with Cotija Cheese and Cilantro and Roasted Corn on the Cob for a delicious and healthy meal.

Baked Southwest Buttermilk Chicken Thighs

How to Make Baked Southwest Buttermilk Chicken Thighs

Preheat the oven to 400 degrees.

Combine the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder together in a small bowl; mix well.

Baked Southwest Buttermilk Chicken Thighs

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.

Heat the olive oil in an OVEN-proof 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. Bake for 20 minutes, or until chicken is cooked through and has an internal temperature of 175 degrees. Remove from the oven and let cool for 5 minutes. Place the chicken thighs on a serving plate and drizzle the buttermilk sauce over the top. Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.

Baked Southwest Buttermilk Chicken Thighs

 

 

Baked Southwest Buttermilk Chicken Thighs

 

Yield: 5 chicken thighs

Total Time: 30 minutes

Ingredients:

2 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 dried oregano
1/4 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

Directions:

Preheat the oven to 400 degrees.

Combine the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder together in a small bowl; 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.

Heat the olive oil in an OVEN-proof 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. Bake for 20 minutes, or until chicken is cooked through and has an internal temperature of 175 degrees. Remove from the oven and let cool for 5 minutes. Place the chicken thighs on a serving plate and drizzle the buttermilk sauce over the top. Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Picky Palate

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19 Comments

  1. What great recipe for chicken – one of my favorite proteins. The dish looks very appetizing.

  2. 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

  3. 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.

  4. 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.