Buttermilk Chicken Marinade

Say goodbye to boring, bland poultry and hello to wildly juicy, flavor-packed perfection with this buttermilk chicken marinade—where creamy tang meets bold southwest spice in the most irresistibly delicious way. With rich buttermilk, smoky spices, and a bright citrusy kick, this southwest marinade transforms everyday chicken into tender, flavor-soaked magic every single time. Bold, easy, and endlessly versatile—it's exactly what your weeknight dinners have been missing.

📝 Ingredients

• 2 Cups Buttermilk
• 2 TBS Light Brown Sugar (- packed)
• 1/2 - 2 TBS Hot Sauce (– to taste)
• 1 TBS EACH: Cumin., Smoked Paprika, and Chili Powder
• 2 tsp Garlic Powder
• 1 tsp EACH: Onion Powder and Ground Coriander
• 1 whole Lime (– zested; cut into wedges)
• To Taste Kosher Salt and Ground Black Pepper
• 2 Pounds Boneless Skinless Chicken
• As Needed Neutral Oil (– such as vegetable oil or canola oil)

👨‍🍳 Instructions

1. 1Mix the Southwest Buttermilk Marinade: Mix the Buttermilk Marinade: To a large shallow dish or large bowl, add the buttermilk, sugar, hot sauce, cumin, smoked paprika, chili powder, garlic powder, onion powder, coriander, and 1 gently packed teaspoon lime zest. And then add 1 teaspoon of kosher salt and a ¼ teaspoon ground black pepper per pound of chicken. Grab a whisk and vigorously stir the ingredients together until well combined.
2. 2Marinate the Chicken in Buttermilk: Marinate the Chicken: Add the pieces of chicken to the buttermilk marinade and use tongs to turn the chicken, fully coating it in the marinade. Cover the dish / bowl, place the chicken in the refrigerator, and let it marinate for at least 2 hours, preferably overnight.
3. 3Prepare Marinated Chicken for Cooking: Prepare for Cooking: About 45 to 30 minutes before cooking, remove the chicken from the refrigerator and let it come to room temperature. Preheat the grill to medium heat and brush the grates with oil or preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum or parchment. Just before cooking, remove the chicken pieces from the marinade, discarding the marinade, pat the chicken dry with paper towels, lightly brush or spray both sides with oil.
4. 4Cook the Buttermilk ChickenGrilling Instructions: Place the pieces of chicken onto the greased grill grates over direct heat and cook, turning occasionally for 16-30 minutes depending upon cut of chicken, or until it reaches 160-165 degrees Fahrenheit on an instant read thermometer when temped in the thickest portion of the meat.Oven Cooking Instructions: Place the pieces of chicken onto the prepared sheet pan. Place into the preheated oven and bake for 16-30 minutes depending upon cut of chicken, or until it reaches 160-165 degrees Fahrenheit on an instant read thermometer when temped in the thickest portion of the meat
5. 5Let Chicken Rest: Rest Chicken: Remove the chicken from the grill or oven and allow it to rest for 5 minutes before slicing and serving.
6. 6Serve Buttermilk Marinated Chicken: Garnish the chicken with chopped cilantro, flakey sea salt, and freshly ground black pepper; serve lime wedges on the side and enjoy.