Southwest Buttermilk Chicken Marinade
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.
Servings: 2 cups
Equipment
- Gallon Zip-Closure Baggie (or other container)
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
- 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. 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
- Prepare for Cooking: About 30 minutes before cooking, remove the container 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
- Boneless, Skinless Chicken Thighs: Bake 25–30 minutes, until internal temp reaches 170°F.
- 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.
Notes
See blog article for Air Frying instructions and many other tips, variations, how to make buttermilk quick, and more!
Nutrition
Calories: 258kcal
