Southwest Buttermilk Baked Chicken Thighs

Sharing our favorite baked chicken thighs today! My Southwest Buttermilk Baked Chicken Thighs has punches of flavor the whole family loves, and it only takes 10 minutes to prepare!

Baked Chicken Thighs

Baked Chicken Thighs

You are in for such a treat with these baked chicken thighs! 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!

Try my Crock Pot Chicken Thighs recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

Baked Chicken Thighs

How To Bake Chicken Thighs

  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.

Baked Chicken Thighs

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

Baked Chicken Thighs

Sprinkle right over your chicken.

Chicken Thigh Marinade

Baked Chicken Thighs

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

How Long To Cook Chicken Thighs

Baked Chicken Thighs

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.

Chicken Thigh Recipes Oven

Baked Chicken Thighs

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

Baked Chicken Thighs

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

Baked Chicken Thighs

Southwest Buttermilk Baked Chicken Thighs

Southwest Buttermilk Baked Chicken Thighs

Add my Southwest Buttermilk Baked Chicken Thighs to your menu this week! This easy dinner recipe has punches of flavor the whole family loves, and it only takes 10 minutes to prepare!
Course: Main Course
Cuisine: Mexican
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings: 4 people
Calories: 381kcal
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  • Oven


  • 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


  • Preheat oven to 350 degrees F. Place chicken thighs into a 9x13 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.


Calories: 381kcal | Carbohydrates: 4g | Protein: 57g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 275mg | Sodium: 1044mg | Potassium: 811mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Calcium: 108mg | Iron: 3.4mg
Keywords: baked chicken thigh recipe, baked chicken thighs, baked chicken thighs recipe, boneless chicken thighs recipe, chicken dinner, chicken dinner ideas, chicken dinner recipe, chicken thigh baked in oven, chicken thigh in oven, chicken thigh recipes, chicken thighs, chicken thighs recipe, easy chicken dinner recipes, how to bake chicken, how to bake chicken thighs, oven baked chicken thighs

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Baked Chicken Thighs

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91 Responses
  1. Tiffany

    Made this for dinner tonight and we loved the flavor. Took the full hour with boneless skinless thighs. Used only 8. The sauce was slightly curdles and would have made a delicious sauce/gravy if I had wanted to seperate it from the grease (didnt want to wash the extra dishes). For company I would have had to strain it as well. Die hard could have easily just scooped the sauce from below the grease. I took the suggestion to immediately pull the thighs from the grease and they were delicious. Definitely an easy quick thing. Will make again!

  2. Lindsey

    Excited to try this tonight!! I actually had some milk to use up before it went bad so made my own buttermilk, ended up making some last night to brine the chicken in over night and making this tonight for my Dad, Brother and Niece when they come over. 🙂 Serving with pan roasted Brussels sprouts, Salad and a french baguette. Yummy!

  3. Tee

    I am using 2 meat probes on the chicken . One reading 166 after one hour and the other is at 155 after the hour. What do you do in this situations? There is still 8 other thigh in there but wanted input from other cooks out there thanks!

  4. Susan Highland

    I always have buttermilk in the fridge. Going to try this tonight with a bone-in chicken breast. I may cook it less than an hour because breasts cook faster. I’ll check the temp. Serving over mushroom risotto. Gonna leave out the cumin and substitute with thyme / parsley.

  5. Susan Rubino

    Oh My God this recipe is absolutely DELICIOUS. It’s quick to put together and so tender. My family loved it so much I made it 2 days later. Thanks Picky Palate. Can’t wait to try more of your recipes.

  6. sumati

    My buttermilk just curdled. I could not make a sauce. The chicken tasted great, but I was hoping to be ably to make some kind of gravy or sauce. Any thoughts?

  7. Bruce

    Tried this last night; very tasty! When the thighs were cooked through (180ish internal temp)!i removed them to a clean warm Pyrex and covered w foil to keep warm. The remaining liquid didn’t look super appetizing as it was very thin and had many milk solids floating. I strained the liquid into a wide sauté pan and reduced over med-high heat. I brought a tad of color to it with a squirt of Ketchup and to be a bit more decadent, about 1/4 cup Heavy Cream! This produced a beautiful sauce which I poured back over the thighs–which I drained one more time as they accumulated a noticeable amount of liquid. Sprinkled with chopped cilantro. It was truly a home-run dish! I DO recommend watching the salt as both Garlic Salt and regular salt, as called for in the rub led to a bit too salty reduction. Next time I will omit the added plain salt or perhaps use Garlic powder (or why not fresh!?) instead of Garlic Salt. Still wonderful–especially with my tweaking!!

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  9. Judy

    I hate to be the one leaving a negative post, but I thought this was a horrible recipe. I’ve used chicken thighs for cooking before and they usually always turn out moist, this recipe was no exception. But the seasonings and flavors and the buttermilk just missed the mark. It’s almost as if it was meant to be grilled with a better sort of “rub” on the thighs. My husband would not touch them and my young son did not like them at all. I’m usually one that’s easy to please, especially since I’m the one cooking, but this recipe was not a keeper!

      1. Molly Cour

        I took foil off toward end of baking and actually turned heat up a little in oven. Also left in longer…it gave the outside just a little crisp!

  10. SalBug

    Hi Jenny – just made this tonight after finding your recipe on Pinterest searching for buttermilk recipes. It was delicious and so so so easy. My family loved it. For fun I’m going to try it next time with an Italian spice mix. Thanks so much!

  11. Lindsay Rector

    Hey Jenny, if I make this with boneless, skinless chicken breasts instead of thighs, does the baking time or any prep work need to be altered? I’m hosting a family dinner for 20 and want to do this for tmrw night 🙂 thanks! Lindsay

  12. sandy

    These look great! I want to make them tonight but I only have regular paprika, not smoked. Do you think that will be fine?

  13. Michelle

    I made this recipe yesterday and it was very simple and delicious. The liquid in the pan at the end looked like the buttermilk curdled. It tasted fine, but did not look appetizing. Is this normal? The only change I made to the recipe was use a little more than a cup of buttermilk.

  14. Sean

    Does pouring the buttermilk over the thighs wash away the s&p/cumin/paprika mixture? Can you do these 2 steps in reverse (i.e. pour buttermilk, then sprinkle mixture)? Or should you just pour the buttermilk in the baking dish but not directly on the thighs as to not wash away the spices? Thanks.

    1. Hi Sean, I just kinda poured the buttermilk in between the thighs and lightly over some of the tops. Didn’t wash away the spices. Hope this helps!

  15. Maggie

    I made these last night… they were super tender, and very flavorful, but they ended up being SO greasy that after having 1 I ended up getting rid of them. Wish there were a way to get rid of the oil factor, because otherwise this is a solid recipe.

    1. Hi Maggie, did you remove the thighs from the baking dish as soon as they were done? I just discarded the liquid and served them on a large plate without the juices. Sorry to hear that!!

  16. Alli

    Really good flavor! So easy too 🙂
    Served over jasmine rice w/ cilantro & the juice from the pan, delish!

  17. Rose

    Sounds great! Can you cook a chicken breast with the thighs? My hubby doesn’t care for dark meat but the rest of the family prefers it.

  18. kandy

    Several people have asked and I am also asking….What is the TEMPERATURE to cook this at? Recipe needs to be updated to include this information. Looks like a good recipe. Thanks.

  19. Latisha

    Jenny, like many others are asking, can you please let us know what temperature you baked your chicken thighs at? I will be going to the supermarket tonight and baking these tomorrow. Thanks!

      1. Latisha

        Thanks Jenny. I made this last night and it was delish. I made with yellow rice and broccoli. I had left over chicken so I took it off the bone and had it in a salad today for lunch. Delish both ways!

  20. JennCutt

    Long time lurker but rarely do I comment. This post is perfect timing because I was in need of something for tonight and was going to start a search. Even better that this came right to my email. Looks great and I can’t wait to try it. Thanks!!

  21. Lisa F.

    Oh my yummy-ness! These are definitely on the menu this week and I have buttermilk in the fridge! I’m assuming the temperature would be 350°? Thanks!!

  22. Jessica

    Can I use regular milk instead of buttermilk? This looks so good and yummy but rather not buy buttermilk because the rest would just go to waste.


    1. Steph

      Jessica, you don’t need to buy buttermilk! You can add white vinegar (or lemon juice) to milk to make just enough buttermilk for this recipe. I believe the it’s about 1 tbsp vinegar to 1 cup milk.

    2. Jillian

      You can make buttermilk from regular milk! You just add a little lemon juice or vinegar — I think 1 Tbsp per 1 cup of milk, but you can google it 🙂

    3. Mark

      Freeze eftover buttermilk in ice cube trays, pop them in a freezer back when frozen, and you have a 3-month supply of buttermilk as needed. Measure your ice cube trays (mine gives 1/8 cup cubes) first. 🙂

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