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Baked Southwest Buttermilk Chicken Thighs

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2½ tsp cumin
  • ½ tsp paprika
  • ½ tsp Coriander
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ¼ dried oregano
  • ¼ onion powder
  • Sea salt and freshly cracked black pepper to taste
  • 5 boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 cup buttermilk
  • 2 tbsp fresh cilantro chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Make the dry rub by combining the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder; mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and let cool for 5 minutes.
  7. Serve the chicken thighs on a serving plate and drizzle the buttermilk sauce on the chicken.
  8. Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.