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Make the most delicious, ultra tender, juicy, and irresistibly flavorful grilled chicken with this simple Buttermilk Chicken Marinade. All you need is 10 minutes of hands-on preparation and then allow the brine to work its magic! Instantly level-up your grilled chicken with this simple and easy buttermilk marinade – perfect for lunch or dinner! 

Southwest Buttermilk Grilled Chicken with Corn Poblano Salsa

About this chicken marinated with buttermilk

Buttermilk brined grilled chicken is your answer to enjoying the delicious flavor of buttermilk fried chicken without unhealthy hot grease and having to stand over hot oil during the summer heat! The chicken turns out ultra tender and succulent, and only requires 10 minutes of hands-on preparation!

Buttermilk brine isn’t just for frying! It makes incredibly juicy and flavorful chicken, loaded with a combination of southwest seasonings. I love to brush the chicken with a mixture of honey and chili powder in the last few minutes of grilling for subtle sweetness and extra spicy flavor!

Pair this grilled buttermilk chicken with this Chipotle copycat Roasted Chili Corn Salsa, Creamed Corn Casserole, Bacon Baked Beans (with brown sugar and bourbon!), salad, or garlic bread! It’s a delicious recipe and the perfect alternative to fried buttermilk chicken this Summer!

Why this grilled buttermilk chicken works

Marinating meat instantly takes the meal to the next level! I doubt you’ll need much convincing, but here are my top reasons for loving this buttermilk chicken marinade recipe:

  • Perfect for Summer Cookouts. Get your grill-on with this buttermilk marinade for grilled chicken! It’s great for lunch or dinner alongside your favorite side dishes. 
  • Tender and juicy! Marinating chicken in buttermilk tenderizes the meat and adds delicious flavor. 
  • Easy preparation! Chicken marinated with buttermilk will only take 10 minutes of hands-on preparation!
  • Perfect for making ahead. The longer you marinate chicken in buttermilk, the better (up to a certain point, of course!). 

Overhead shot into a clear zip-closure bag of chicken thighs in a southwest buttermilk marinade

Ingredients for buttermilk grilled chicken

The items you need for this marinade with buttermilk are wholesome and easy to find! Here’s everything you need to make this dish:   

Buttermilk marinade for chicken

  • Raw chicken – You can use bone-in (or boneless), skin-on (or skinless) chicken breasts, chicken thighs, or chicken drumsticks. Just keep in mind that the grilling times will differ for these different cuts of chicken. 
  • Buttermilk – Use quality buttermilk for this buttermilk marinade. 
    • Substitution: You can make your own buttermilk for this recipe by combining 2 tablespoons of lemon juice or vinegar with 2 cups of milk. Sour cream or Greek yogurt also has enough acidity to use as substitutes. 
  • Lime – You’ll need both the juice and zest for this buttermilk marinade recipe. 
  • Garlic cloves – Fresh cloves of garlic provides the right aromatic bite to this buttermilk marinated chicken recipe. 
    • Substitution: Jarred minced garlic or bottled garlic powder.
  • Light brown sugar – A touch of sweetness balances the acidity in the marinade. 
    • Substitution – Honey works too. 
  • Kosher salt and black pepper – For overall flavor.
  • Seasonings – Chili powder, cumin, ground coriander, and smoked paprika add flavor to the marinade.
    • Substitution: Cayenne pepper, red pepper flakes, or paprika. 
  • Hot sauce – Tabasco or Sriracha are great options. 
  • Oil – Any neutral oil suitable for grilling, such as canola or vegetable oil. 
  • Optional glaze – Combine honey and chili powder for a delicious sticky, sweet, and slightly spicy finish on your chicken. 

Recipe variations

  • Marinade. You can easily adjust the spices and seasonings to make the buttermilk brine. Add extra hot sauce and chili powder for a spicier finish. Or add honey or agave for a sweeter flavor.
  • Chicken. You can use this recipe to cook chicken breasts as well. You can either grill the chicken breast or bake it.   
  • Glaze. Adjust the honey and chili powder recommended in this recipe for a sweeter or spicier finish. Or you can leave the honey glaze off entirely, too. 

Angled shot of a white platter of Southwest Buttermilk Grilled Chicken topped with corn salsa; with a small white bowl of corn salsa blurred in the corner

FAQs: marinating chicken in buttermilk

How long does it take to marinate chicken in buttermilk?

Soak the chicken in buttermilk for at least 2 hours, preferably overnight for best results. Don’t soak chicken in buttermilk before grilling for more than 48 hours. 

The cut of chicken used and whether it is bone-in or boneless, skin-on or skinless, will also affect the brining times. Be sure to check out my recipe notes for these details!

Do you rinse buttermilk off chicken before grilling?

No. Shake the excess brine off the chicken and then pat it dry with a paper towel. Next, brush oil lightly on both sides of the chicken before grilling it. 

Why soak chicken in buttermilk?

Marinating chicken in buttermilk tenderizes the meat as it breaks down the fibers in the muscle. It also adds great flavor to the meat. 

Is buttermilk a good marinade for chicken?

Absolutely! The acidity in cultured buttermilk is responsible for breaking down the meat, and it also flavors the meat. 

Can I use a different milk product to marinate chicken?

Sour cream or Greek yogurt can be used to marinate chicken instead of buttermilk. I don’t recommend using regular milk alone as it doesn’t contain acidity to break down the protein and won’t add much flavor, either. 

You can make buttermilk from regular milk if you add vinegar or lemon juice to the milk. 

Can you over-soak chicken in buttermilk? 

Yes! You can soak chicken in buttermilk for up to 48 hours. Soaking for longer will make the chicken overly mushy and stringy in texture. 

Angled close up shot of a white platter of Southwest Buttermilk Grilled Chicken topped with corn salsa and sliced jalapenos with a bowl of corn salsa in the upper right corner

Serving buttermilk chicken grilled

Serve this grilled buttermilk chicken for lunch or dinner with your favorite side dishes. It’s the perfect excuse for a summer cookout!

How to serve buttermilk marinated chicken thighs

Serve buttermilk brine grilled chicken straight off the grill with your choice of side dishes; add it to a green salad, or use leftover grilled buttermilk chicken breast in Buddha bowls or as sandwich and burrito filling. 

What to serve this chicken buttermilk marinade recipe with?

Transfer the buttermilk marinated and grilled chicken to a serving platter and add a generous dollop of corn salsa all over the chicken with a side of lemon wedges. I also love adding a good dipping sauce to this grilled chicken, such as Alabama White BBQ Sauce

This milk grilled chicken is also delicious alongside your favorite warm weather sides. Some of my favorite summer side dishes include: Israeli Pearl Couscous, Easy Bacon Pea Pasta Salad, Roasted Butternut Squash Salad, or Garlic & Sundried Tomato White Pizza Hasselback Bread.

Overhead shot of a white platter of Southwest Buttermilk Grilled Chicken topped with corn salsa on a light blue wood board with glasses of lime water, neutral linen, cilantro, lime wedges and forks surrounding the platter

Storing leftovers

How long does chicken in buttermilk marinade keep?

  • Store leftover chicken with buttermilk marinade in a storage container in the fridge for up to 4-5 days.
  • Store the buttermilk chicken marinade in a separate airtight container in the fridge for 1-2 days. Discard any marinade that has been in contact with raw chicken. 

Can you freeze it?

Yes! Store leftover grilled chicken in an airtight container in the freezer for 1-3 months. When ready to enjoy, thaw it overnight in the fridge, before reheating in the microwave. 

Store the buttermilk marinade for chicken in an airtight container or sealable freezer bag for 3 months. Thaw the marinade in the fridge and give it a good stir before adding fresh raw chicken to it.  

Reheating instructions

Reheat leftover grilled buttermilk chicken in the microwave, oven, or stove until warm throughout. 

Make sure you store marinades separately from other foods. As well, make sure you give it a good stir before adding any raw chicken or meats. 

Overhead, up-close shot of a Southwest Buttermilk Grilled Chicken Thigh topped with Corn Salsa, sliced jalapenos and microgreens

What are you waiting for?! Add this Buttermilk Marinade (for grilling chicken) to your Summer cookout line-up. It’s so good, don’t be surprised if it starts to become a staple in your fridge!

Cheyanne

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More grilled chicken recipes!

 

How to buttermilk brine and grill chicken at home👇

Buttermilk Marinade Grilled Chicken

5 from 9 votes
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
This Buttermilk Chicken Marinade is the best way to make grilled chicken ultra tender and deliciously juicy! With just 10 minutes of hands-on preparation you can have the best buttermilk grilled chicken on your dinner table.

Equipment

  • 1 4-Cup Glass Measure (for mixing the buttermilk marinade)
  • 1 Large Resealable Storage Bag (for marinating the chicken)
  • 1 Grill or Grill-pan

Ingredients 

Instructions

  • Make the Marinade: To a 4-cup glass measure or medium bowl, add the buttermilk, lime juice, lime zest, garlic, sugar, chili powder, cumin, coriander, paprika, and hot sauce. Season with 1 tablespoon of kosher salt and a heaping ¼ tsp ground pepper. Whisk well to combine.
  • Marinate Chicken: Place all the chicken inside a large resealable storage bag. Next, pour the marinade over the chicken. Then press out all the air, seal the bag, and transfer the chicken to the fridge. Let the chicken marinate in the buttermilk for at least 2 hours, preferably overnight.
  • Preheat Grill: Preheat an outdoor grill or grill pan over medium heat and lightly oil the grates to prevent the chicken from sticking.
  • Prep Chicken: Remove the chicken from the milk marinade, discarding the marinade shaking off any excess marinade from the chicken. Pat the chicken dry and then brush both sides with oil. Next, season the chicken lightly on both sides with salt and pepper.
  • Grill Chicken: Place the chicken onto the hot grill over direct heat and grill, turning occasionally, for 16-20 minutes, or until the chicken reaches an internal temperature of 165-degrees on an instant read thermometer when inserted into the thickest part of the chicken, away from the bone. (Note: If the chicken starts to flare up on the grill, just remove it from the direct heat and place it over indirect heat.)
  • Rest: Remove the chicken from the grill and place on a clean work surface. Let the chicken rest for at least 3-5 minutes.
  • Serve Buttermilk Chicken: Transfer the buttermilk marinated and grilled chicken to a serving platter. Dollop corn salsa all over the chicken and serve with lemon wedges on the side. Enjoy!

Notes

  •  Chicken: You can use this recipe to cook chicken breasts as well. Please see the grill times below to use different cuts of chicken:
    • Bone-in, Skin-on Chicken Thighs and Drumsticks: 16-20 minutes total
    • Bone-in, Skin on Chicken Breasts: 14-17 minutes total
    • Boneless, Skinless Chicken Thighs: 8-10 minutes total
  • Honey Glaze: While entirely optional, I like to glaze my grilled chicken during the last few minutes of cooking. In a small bowl, whisk the honey together with the chili powder. Use a pastry brush to apply the glaze to the tops of the chicken during the last 2-3 minutes of grilling to give the chicken a sticky, sweet and spicy glazed finish.
  • Serving: If you're making this buttermilk chicken during summer, I highly recommend serving it with corn salsa, corn on the cob, or your favorite corn dish.
  • Recipe Serves: 4-6
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 531kcal    Carbohydrates: 35g    Protein: 32g    Fat: 30g    Saturated Fat: 8g    Cholesterol: 166mg    Sodium: 224mg    Potassium: 874mg    Fiber: 5g    Sugar: 15g    Vitamin A: 2025IU    Vitamin C: 46.7mg    Calcium: 58mg    Iron: 3.9mg

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