Recipes and Cooking Chicken in Avocado-Buttermilk Marinade 3.9 (16) Add your rating & review Prepare this buttermilk chicken recipe when you have 20 minutes of free time, then store it in the freezer so you're never too far from a healthy and delicious dinner. The avocado-buttermilk marinade makes the chicken thighs remarkably moist and tender. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 16, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 bone-in chicken thighs (about 3 1/2 pounds total) ½ teaspoon salt 1 avocado, halved, seeded, peeled, and cut up 1 cup buttermilk 1 ½ teaspoon finely shredded lime peel 2 tablespoon lime juice 1 - 2 fresh jalapeño chile peppers, halved and seeded* ½ teaspoon ground cumin Avocado slices (optional) 4 lime wedges Directions Sprinkle chicken with salt. Place chicken in a freezer bag. For marinade, in a blender or food processor combine cut-up avocado, buttermilk, lime peel, lime juice, jalapeño peppers, and cumin. Cover and blend or process until smooth. Pour over chicken. Seal bag; turn to coat chicken. Freeze for up to 4 months. To serve, thaw in the refrigerator overnight. Preheat oven to 375°F. Drain chicken, discarding marinade. Place chicken on a rack in a shallow baking pan. Bake for 60 to 75 minutes or until done (at least 175°F). Serve chickenn with avocado slices and lime wedges. Jason Donnelly * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 498 Calories 36g Fat 8g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 498 % Daily Value * Total Fat 36g 46% Saturated Fat 10g 50% Cholesterol 188mg 63% Sodium 480mg 21% Total Carbohydrate 8g 3% Total Sugars 4g Protein 34g Vitamin C 13.6mg 68% Calcium 111mg 9% Iron 1.6mg 9% Potassium 619mg 13% Folate, total 39.4mcg Vitamin B-12 1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.