Southwest Buttermilk Chicken Marinade with Oregano

Serves 2 in about 10 minutes. The pot starts with hot sauce, then onion powder.

Ingredients

• 2 cups buttermilk
• 2 tablespoons hot sauce
• 1 ½ teaspoons cumin
• 1 ½ teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon coriander
• 2 teaspoons garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• ⅛ teaspoon cayenne pepper, optional

Method

1. In a medium mixing bowl, whisk together the buttermilk and all the spices until fully combined.
2. Marinate the Chicken: Add your chicken pieces to a large zip-top bag. Tip in the marinade over the chicken, seal the bag, and gently massage to coat every piece. Set the bag in a shallow dish and refrigerate overnight for best results.
3. Prepare for Cooking: About 30 minutes before cooking, remove the container from the fridge to allow the chicken to come to room temperature slightly.
4. Bake: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Use tongs to remove the chicken and place it on the sheet, leaving the marinade thickly coating each piece.
5. Boneless, Skinless Chicken Thighs: Bake 25-30 minutes, until internal temp reaches 170°F.
6. Boneless, Skinless Chicken Breasts: Bake 20-30 minutes, until internal temp reaches 165°F.
7. Bone-in Thighs: 35-45 minutes (to 175°F-180°F for best texture).
8. Bone-in Breasts: 30-40 minutes (to 165°F).
9. Rest and Serve: Let the chicken rest for about 5 minutes before serving.

More chicken ideas are in the chicken collection.