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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 πŸ™‚Β 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 πŸ™‚ Β Enjoy!

Baked Chicken Thighs

Southwest Buttermilk Baked Chicken Thighs
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

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
Keyword: 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
Servings: 4 people
Calories: 381 kcal
  • 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 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.
Nutrition Facts
Southwest Buttermilk Baked Chicken Thighs
Amount Per Serving
Calories 381 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 275mg92%
Sodium 1044mg45%
Potassium 811mg23%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 57g114%
Vitamin A 430IU9%
Calcium 108mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Chicken Thighs

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93 Responses | Comments RSS

  1. 1

    The thighs are the best part of the chicken soo juicy and cooking them in the bettermilk will only make them juicier. Heaven!

  2. 2

    Seriously cannot WAIT to try these. I am all about easy dinners right now!!

  3. 3

    These look SO good and I bet the flavor is amazing!!

  4. 4
    Emily E says:

    I believe I’ll be having this for dinner!

  5. 5
    Tieghan says:

    Thinking this needs to be dinner tonight! Love the southwest flavors!

  6. 6
    Maria says:

    Josh will love this one!

  7. 7

    Omg yes please! These wouldn’t last minutes in our house~ happening!!!

  8. 8

    Thank you!! I was seriously stumped on what to make for dinner tonight!! Can’t wait to try!

  9. 9

    This is such an easy recipe for dinner. I can’t wait to try it out.

  10. 10

    This looks awesome Jenny- perfect for a weeknight dinner for my family!

  11. 11

    This sounds so good! My family is going to be so impressed when I make these πŸ˜‰

  12. 12
    Linda says:

    What temperature did you bake these at?

  13. 13
    Linda says:

    What temperature do you bake the chicken at?

  14. 14
    Jessica says:

    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.


    • 14.1
      Jenny says:

      I am not sure how regular milk would do Jessica. Have only used buttermilk πŸ™‚

    • 14.2
      Steph says:

      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.

    • 14.3
      Jillian says:

      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 πŸ™‚

    • 14.4
      Mark says:

      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. πŸ™‚

  15. 15
    Ann McDonald says:

    What oven temp do you cook these at?

  16. 16
    Lisa F. says:

    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 350Β°? Thanks!!

  17. 17

    This looks so easy and delicious!! I love the crust on the outside of the chicken!

  18. 18
    Liz says:

    Nice and easy recipe. Thank you and have a Great Week.

  19. 19

    This looks delicious Jenny! Could you tell me what the temperature would be? 350?

  20. 20
    marla says:

    This is certain to be a classic family recipe!!

  21. 21

    I know what to put on the menu for this week. Already have the chicken and the buttermilk. Sounds delish!

  22. 22
    JennCutt says:

    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!!

  23. 23
    Latisha says:

    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!

  24. 24
    Marcia says:

    I am making this for dinner tonight! Thank you for the recipe – looks delicious!

  25. 25
    Auntiepatch says:

    Yum! That’s what’s for dinner tonight!

  26. 26
    Gaby says:

    This looks so delicious and so quick!

  27. 27

    In the oven in 10 minutes? Love that! This looks delicious and satisfying – such a perfect weeknight dinner!

  28. 28

    What? I love that this is so easy. Making this soon. pinned.

  29. 29
    kandy says:

    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.

  30. 30

    I love chicken cooked this way, Jenny! My family would love it, too!

  31. 31
    Rose says:

    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.

  32. 32

    This looks delicious and easy enough to where I’ll be OK with making it after fighting traffic for an hour to get home. :0)

  33. 33

    This looks amazing Jenny, totally have to try it!

  34. 34
    Alli says:

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

  35. 35
    Naomi says:

    Added! And my family is gonna love it!

  36. 36
    Maggie says:

    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.

    • 36.1
      Jenny says:

      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!!

  37. 37
    Sean says:

    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.

    • 37.1
      Jenny says:

      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!

  38. 38

    This s soo good!! I love these kind of meals, will be making this for the fam tonight! Thank Jenny!

  39. 39

    I’m thinking this chicken needs to happen in my house very soon!! I love how quickly it’s prepared, and how delicious it looks!!

  40. 40
    Michelle says:

    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.

  41. 41
    sandy says:

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

  42. 42

    […] made these buttermilk chicken thighs this week with honey carrots and biscuits. They were simple and really […]

  43. 43
    Lindsay Rector says:

    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 πŸ™‚ thanks! Lindsay

  44. 44
    SalBug says:

    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!

  45. 45
    Mary M says:

    What could I use in place of cumin? Don’t have any and don’t want to go to store!!!

  46. 46
    Shannon says:

    I made these tonight and they were very tender and flavorful but, not crispy at all??

  47. 47

    […] Found a recipe that takes 5 minutes to put together and an hour to bake:Southwest Buttermilk Baked Chicken Thighs.Β  […]

  48. 48
    syl says:

    Thank you for the recipe! My husband and daughter loooved it, it was delicious!

  49. 49
    Mary Jo says:

    is there any reason you used only thighs? could you try other pieces as well?

  50. 50
    Judy says:

    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!

  51. 51
    Candice says:

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

  52. 52

    Admiring the persistence you put into your site and in depth information you provide.
    It’s great to come across a blog every once in a while that isn’t the same
    outdated rehashed material. Wonderful read! I’ve saved your site and I’m adding your RSS feeds
    to my Google account.

  53. 53
    Bruce says:

    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 sautΓ© 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!!

  54. 54
    sumati says:

    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?

  55. 55
    Susan Rubino says:

    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.

  56. 56

    The thigh is my favorite part of the chicken! Thanks for another way to use it!

  57. 57
    Susan Highland says:

    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.

  58. 58
    Tee says:

    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!

  59. 59
    Lindsey says:

    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. πŸ™‚ Serving with pan roasted Brussels sprouts, Salad and a french baguette. Yummy!

  60. 60
    Tiffany says:

    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!

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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!