Southwest Buttermilk Chicken Marinade

Southwest Buttermilk Chicken Marinade is zesty, creamy, and perfectly tenderizes the meat, making every bite juicy and packed with delicious southwestern flavor. It’s tangy and loaded with bold spices like cumin, smoked paprika, and chili powder, giving your chicken that signature southwestern Tex-Mex flavor.

The Best Tex-Mex Chicken Marinade!

This Southwest Buttermilk Chicken Marinade recipe will take your chicken game to the next level. In my opinion, this is the best buttermilk chicken marinade. I use it for baking, grilling, air frying, or pan-searing.

This chicken marinade recipe brings restaurant-quality flavor right to your kitchen.

Why We Love This Chicken Marinade Recipe

• Flavor-Packed: Smoky, lightly spicy, earthy and the right amount of tang.
• Simple to Prepare: Whisk, marinate, bake.
• Versatile: Works with many cooking methods, and this Tex-Mex chicken marinade recipe can be used on other meats as well.
• Meal Prep Friendly: Make a big batch of chicken using this marinade recipe to use throughout the week.

Best Containers for Marinating Chicken

The right container makes a difference in how evenly the chicken marinates, and keeps things safe and mess-free. Always use a non-reactive container (avoid aluminum or cast iron, which can react with acidic ingredients like buttermilk).
• Zip-Top Bag
  A gallon-size zip-top bag is ideal for even coating and easy cleanup. Lay it flat in a dish just in case it leaks.
• Glass or Ceramic Bowl
  Perfect for fridge storage if you prefer not to use plastic. Cover tightly with a lid or plastic wrap.
• Food-Safe Plastic or Stainless Steel Container
  Reusable and eco-friendly. Make sure it’s non-reactive and has a well-fitting lid.
• Tip: Always marinate in the refrigerator, never on the counter, to keep food safe.

Tips for the Best Buttermilk Marinated Chicken

• Marinate Overnight: For maximum flavor and tenderness, marinate the chicken for at least 8 hours.
• Don’t Wipe Off the Marinade: Leaving a thick coating on creates a flavorful crust during baking.
• Use a Meat Thermometer: This ensures your chicken is perfectly cooked, moist and juicy, never dry.

Ingredients in Buttermilk Chicken Marinade

For exact amounts see recipe card below.
• Buttermilk
• Hot Sauce – (such as Frank’s or Tobasco)
• SPICES: Cumin, Smoked Paprika, Chili Powder, Coriander, Garlic Powder, Onion Powder, Oregano, Kosher Salt, Black Pepper, Cayenne Pepper (for a spicy chicken marinade, increase the cayenne pepper by ⅛ teaspoon and taste. Add more if desired).

How to Make Southwest Buttermilk Chicken Marinade

Mix the Marinade:
• In a medium mixing bowl, whisk together the buttermilk and all the spices until fully combined.

To Marinate Chicken

Marinate the Chicken:
• Add your chicken pieces to a large zip-top bag or other container. Pour the marinade over the chicken, seal the bag, and gently massage to coat every piece.
• Place the bag on its side in a shallow dish and refrigerate overnight for best results.

How Long to Marinate Chicken in Buttermilk?

• Buttermilk marinade is gentle enough for an overnight soak without ruining the texture of the chicken. Unlike highly acidic marinades (with lots of vinegar or citrus), which can over-tenderize and make chicken mushy if left too long, buttermilk works slowly to tenderize while helping the spices soak in.
• For best flavor and texture, marinate the chicken for 8 to 24 hours.
• If you're short on time, you can still get great results with a minimum of 2 to 4 hours. Let the chicken sit at room temperature for about 30 minutes before cooking to help it cook evenly.

Cooking Marinated Chicken

Prepare for Cooking: About 30 minutes before cooking, remove the container with the chicken from the fridge to allow the chicken to come to room temperature slightly.
Bake: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Use tongs to remove the chicken and place it on the sheet, leaving the marinade thickly coating each piece.
Cook Times:
• For boneless, skinless chicken thighs: Bake 25–30 minutes, until internal temp reaches 170°F.
• For boneless, skinless chicken breasts: Bake 20–30 minutes, until internal temp reaches 165°F.
• Bone-in Thighs: 35–45 minutes (to 175°F–180°F for best texture).
• Bone-in Breasts: 30–40 minutes (to 165°F).
Rest and Serve: Let the chicken rest for about 5 minutes before serving.

Questions About Southwest Buttermilk Chicken Marinade

• Can I grill this marinated chicken?
  Absolutely! Just preheat your grill to medium-high and cook the chicken until it reaches the proper internal temperature, flipping once halfway through.
• Can I use this marinade for other meats?
  Yes! It’s especially good on pork or turkey cutlets. It can also be used as a marinade for tofu or tempeh for a vegetarian twist.
• What if I don’t have buttermilk?
  You can make a quick buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Air Frying Marinated Chicken

Southwest Buttermilk Chicken is fantastic in the air fryer! The buttermilk helps create a flavorful crust while keeping the chicken juicy inside.
Great for a quick dinner with crispy, golden results with no oven needed!
1. How to Air Fry:
   Spray basket with nonstick spray. Preheat air fryer to 375°F.
2. Let excess marinade drip off (but still leave a nice coating) and add to basket (don't crowd).
3. Air fry in a single layer:
   • Boneless Breasts: 12–16 minutes
   • Boneless Thighs: 14–18 minutes
   • Bone-in Thighs: 22–28 minutes
   Bone-in Breasts: 20–25 minutes
   Flip halfway through.
   Cook to 165°F for breasts, 170°F for thighs. Rest 5 minutes before serving.

This is one of those easy chicken marinade recipes you’ll want to make again and again. Keep it on hand to use for barbecues and summer cookouts, as well as dinners you cook from your kitchen.

This Marinade Recipe Would Be Good With These Meats

Replace the recipe's seasonings with this Southwest Buttermilk Marinade.
Air Fryer Pork Loin Roast
Air Fryer Chicken Thighs
Perfectly Baked Chicken Breast
Air Fryer Chicken Breasts
Greek Sheet Pan Chicken Dinner

Ways to Use the Cooked Marinated Chicken

• This bold and zesty Southwest chicken works great in:
• Chicken tacos or burrito bowls
• Southwest-style salads
• Sandwiches or wraps
• As a main dish with rice, potatoes, or roasted veggies

5 from 1 vote

Print

Southwest Buttermilk Chicken Marinade

Prep Time

10 mins

Total Time

10 mins

 

This easy chicken marinade is creamy, zesty, and loaded with bold spices like cumin, smoked paprika, and chili powder, giving your chicken that signature southwestern flavor. It’s a great way to add flavor and tenderness to plain chicken.

Course: Marinades

Cuisine: American, Tex Mex

Keyword: chicken marinade

Servings: 2 cups

Calories: 258 kcal

Author: Sandy Clifton

Ingredients

• 2 cups Buttermilk
• 2 Tablespoons Hot Sauce (such as Frank’s)
• 1 ½ teaspoons Cumin
• 1 ½ teaspoons Chili Powder
• 1 teaspoon Smoked Paprika
• ½ teaspoon Coriander
• 2 teaspoons Garlic Powder
• ½ teaspoon Onion Powder
• 1 teaspoon Oregano
• 1 ½ teaspoons Kosher Salt
• ½ teaspoon Black Pepper
• ⅛ teaspoon Cayenne Pepper, optional

Instructions

Mix the Marinade

1. In a medium mixing bowl, whisk together the buttermilk and all the spices until fully combined.

To Marinate Chicken

1. Marinate the Chicken: Add your chicken pieces to a large zip-top bag. Pour the marinade over the chicken, seal the bag, and gently massage to coat every piece. Place the bag in a shallow dish and refrigerate overnight for best results.

To Cook Chicken

1. Prepare for Cooking: About 30 minutes before cooking, remove the container from the fridge to allow the chicken to come to room temperature slightly.

2. Bake: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Use tongs to remove the chicken and place it on the sheet, leaving the marinade thickly coating each piece.

Cook Times

1. Boneless, Skinless Chicken Thighs: Bake 25–30 minutes, until internal temp reaches 170°F.

2. Boneless, Skinless Chicken Breasts: Bake 20–30 minutes, until internal temp reaches 165°F.

3. Bone-in Thighs: 35–45 minutes (to 175°F–180°F for best texture).

4. Bone-in Breasts: 30–40 minutes (to 165°F).

5. Rest and Serve: Let the chicken rest for about 5 minutes before serving.

Recipe Notes

See blog article for Air Frying instructions and many other tips, variations, how to make buttermilk quick, and more!