Spicy Grilled Buttermilk Chicken

Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
4 servings


  • 2 cups buttermilk

  • ¼ cup chopped cilantro

  • 1 lime, juiced

  • 2 cloves garlic, minced

  • 1 ½ teaspoons chipotle chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 4 (8 ounce) boneless, skinless chicken breasts


  1. Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.

  2. Prepare an outdoor grill for medium-high heat and lightly oil the grate.

  3. Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

312 Calories
7g Fat
9g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 312
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 134mg 45%
Sodium 244mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 52g
Vitamin C 7mg 37%
Calcium 184mg 14%
Iron 2mg 12%
Potassium 622mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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