Buttermilk Southwestern Grilled Chicken Recipe

Name: Buttermilk Southwestern Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 1 lime, zested and juiced; 3 cloves garlic, chopped; 2 tablespoons ancho chili powder (or any pure chili powder); 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon turmeric; Hot sauce, to taste (recommended: Tabasco); 1/4 cup coarsely chopped fresh cilantro leaves; Salt and freshly ground black pepper; 4 bone-in or boneless chicken breasts (each about 6 to 8 ounces); Canola oil

Servings: persons

2 cups buttermilk
1 lime, zested and juiced
3 cloves garlic, chopped
2 tablespoons ancho chili powder (or any pure chili powder)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
Hot sauce, to taste (recommended: Tabasco)
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
Canola oil

1
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.
2
Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate.
3
Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours.
4
If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
5
Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs.
6
Remove the meat/fish from the marinade and pat dry with paper towels.
7
Brush with oil and season with salt and pepper, to taste, on both sides.
8
Grill until golden brown and charred on both sides and just cooked through.
9
Cook's Note:
10
This recipe also includes the method for fish.
11
Boneless chicken breasts: about 9 minutes total
12
Chicken thighs/legs: about 20 minutes total
13
Bone-in chicken breasts: about 15 minutes total
14
White Fish: about 8 minutes total

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups buttermilk, 1 lime, zested and juiced, 3 cloves garlic, chopped, 2 tablespoons ancho chili powder (or any pure chili powder), and more.

Yes, Buttermilk Southwestern Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk Southwestern Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions