Rating: 4 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

1 hr
1 hr 20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

498 calories; fat 36g; cholesterol 188mg; saturated fat 10g; carbohydrates 8g; mono fat 16g; poly fat 7g; insoluble fiber 3g; sugars 4g; protein 34g; vitamin a 243.8IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 7.7mg; vitamin b6 0.7mg; folate 39.4mcg; vitamin b12 1mcg; sodium 480mg; potassium 619mg; calcium 111mg; iron 1.6mg.