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Southwest Buttermilk Baked Chicken Thighs

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Add my Southwest Buttermilk Chicken Thighs to your menu this week! Only a 10 minute prep time with punches of flavor the whole family loves.

Southwest Buttermilk Baked Chicken Thighs

You guys, this simple chicken recipe is a must make.  Literally in the oven in 10 minutes.  No fuss chicken that is so tender, you barely need your fork.  With just a few pantry staples you are likely to have on hand, you’ll have a new dinner recipe in no time :)

Hope you enjoy!

Southwest Buttermilk Baked Chicken Thighs-1

Place your chicken thighs (I used 10) into a 9×13 inch baking dish like so.

Southwest Buttermilk Baked Chicken Thighs-2

You’ll need cumin, smoked paprika, garlic salt, kosher salt and freshly ground black pepper.

Southwest Buttermilk Baked Chicken Thighs-3

Sprinkle right over your chicken.

Southwest Buttermilk Baked Chicken Thighs-4

Pour 1 cup of buttermilk over the seasoned chicken, cover loosely with foil and bake for 1 hour.

Southwest Buttermilk Baked Chicken Thighs-5

Here’s what you’ll get!  Remove the chicken and arrange onto a serving plate.  You can make a sauce from the broth/buttermilk if you’d like.

Southwest Buttermilk Baked Chicken Thighs

Tender flavorful little chicken thighs.  All of my boys went nuts for these.

Southwest Buttermilk Baked Chicken Thighs

I served our chicken with a variety of roasted vegetables.  Simple and satisfying :)  Enjoy!

Southwest Buttermilk Baked Chicken Thighs

Southwest Buttermilk Baked Chicken Thighs

Southwest Buttermilk Baked Chicken ThighsPrep time: 10 min | Cook time: 1 hour | Total time: 1 hour 10 min


  • 10 boneless skinless chicken thighs
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Lawry’s Garlic Salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk


  1. Preheat oven to 350 degrees F. Place chicken thighs into a 9×13 inch baking dish. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs. Pour buttermilk over top, cover baking dish loosely with tin foil and bake for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.

Makes 10 Servings

For more Picky Palate Chicken Recipes go HERE.
For more Picky Palate Weeknight Dinner Recipes go HERE

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  1. 51
    Candice says:

    I find cumin to be overwhelming on the palate. Would it be okay to use less of it?

  2. 52

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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