Baked Southwest Buttermilk Chicken Thighs
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Unrated
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Baked Southwest Buttermilk Chicken Thighs
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2½ tsp cumin
- ½ tsp paprika
- ½ tsp Coriander
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ oregano dried
- ¼ onion powder
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- 5 chicken thigh boneless, skinless
- 1 tbsp olive oil
- 1 cup buttermilk
- 2 tbsp cilantro chopped, fresh
Instructions
- Preheat the oven to 400 degrees.
- Make the dry rub by combining the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder; mix well.
- Season both sides of the trimmed chicken thighs evenly with the dry rub. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
- Cook the chicken by heating the olive oil in an OVENPROOF large skillet or a large cast iron skillet over medium-high heat. Add the chicken thighs to the HOT pan and cook for 2-3 minutes on each side.
- Add the buttermilk to the skillet and place it into the oven to bake for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees.
- Remove from the oven and let cool for 5 minutes.
- Serve the chicken thighs on a serving plate and drizzle the buttermilk sauce on the chicken.
- Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.
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