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Baked Ranch Chicken Thighs

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
6 hrs
Cook Time
mins
Total Time
6 hrs 25 mins
Servings: 5 thighs
Course: Main Course
Cuisine: American

Ingredients

  • ¾ cup buttermilk
  • ¼ cup plain greek yogurt
  • ¾ tsp kosher salt
  • 2 tsp seasoned salt
  • 2 tsp turbinado sugar
  • 2 tsp sweet yellow onion minced
  • 1 large clove of garlic minced
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • Zest from 1 small lemon
  • 2 tbsp canola oil
  • 5 boneless skinless chicken thighs
  • 1 tbsp olive oil (for cooking)

Instructions

    Cup of Yum
  1. If you don't have seasoned salt on hand, click the link up above for a quick and easy recipe.
  2. Combine the buttermilk, Greek yogurt, salt, seasoned salt, turbinado sugar, minced garlic, onion, black pepper, lemon zest, and red pepper flakes in a bowl. Add the canola oil while whisking until well incorporated.
  3. Place the chicken thighs into the marinade and seal with plastic wrap. Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes before cooking.
  4. Preheat your oven to 375 degrees. Heat olive oil in an OVENPROOF grill pan or cast iron skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown.
  5. Flip the chicken over and place it into the preheated oven for 25 minutes, or until cooked through.
  6. Remove from the oven and let the chicken rest for 5 minutes.
  7. Place onto a serving plate, drizzle with the sauce from the pan, and sprinkle the top with fresh cilantro. Serve and enjoy!