Don't miss a single recipe from Picky Palate: sign up for my weekly newsletter


Southwest Buttermilk Baked Chicken Thighs

Tags: , , , ,

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

Follow me on instagram

FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.

Comments Leave a Reply
Print Recipe Print Recipe

Powered by MailChimp

Other recipes you may enjoy...


98 Responses | Comments RSS

  1. 51
    Candice says:

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

  2. 52

    […] Southwest Buttermilk Baked Chicken Thighs […]

  3. 53

    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.

  4. 54
  5. 55
    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 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!!

  6. 56
    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?

  7. 57

    […] tailored this recipe from one I discovered on Picky Palate. I combined my very own model of spices for the dry rub and used hen thighs as an alternative of […]

  8. 58

    […] adapted this recipe from one I found on Picky Palate. I mixed my own version of spices for the dry rub and used chicken thighs instead of chicken […]

  9. 59
    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.

  10. 60

    […] Sunday: Southwest Buttermilk Baked Chicken Thighs […]

  11. 61

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

  12. 62
    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.

  13. 63
    Ima Haider says:

    You’re not a true blonde, are you?

  14. 64
    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!

  15. 65

    […] Southwest Buttermilk Baked Chicken Thighs […]

Leave a Comment

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!



Old El Paso Official Partner

Order My Cookbook!

Subscribe by Email

Powered by MailChimp

1 social-lg

Featured Recipe

Where To Eat at Disneyland