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–+ servings

Buttermilk Chicken Marinade

Overhead photo of two pounds of cooked buttermilk marinated chicken on a large white platter with herbs and lime wedges.
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.
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 2 Cups

Equipment

  • 1 Large Bowl or Shallow Dish - with whisk

Ingredients

  • 2 Cups Buttermilk
  • 2 TBS Light Brown Sugar - packed
  • ½ - 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 – breasts or thighs; use tins of fork to poke holes in chicken and pound breasts to an even thickness
  • As Needed Neutral Oil – such as vegetable oil or canola oil

Instructions

  • 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.
  • 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.
  • 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.
  • Cook the Buttermilk Chicken
    Grilling 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
  • Rest Chicken: Remove the chicken from the grill or oven and allow it to rest for 5 minutes before slicing and serving.
  • Serve 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.

Notes

  • Hot Sauce. Use this to taste. How much really does depend upon the type of hot sauce you're using, your specific taste buds, and who you're serving. I'll typically use 2 tablespoons of Franks Hot sauce or 1/2 tablespoon Tabasco. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 2 servings (1 pound of marinated chicken per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 661kcal    Carbohydrates: 23g    Protein: 101g    Fat: 16g    Saturated Fat: 5g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 5g    Trans Fat: 0.1g    Cholesterol: 304mg    Sodium: 832mg    Potassium: 1992mg    Fiber: 2g    Sugar: 18g    Vitamin A: 2069IU    Vitamin C: 11mg    Calcium: 186mg    Iron: 3mg
Course: dinner, marinade
Cuisine: American