Spiced Baked Buttermilk Chicken – This buttermilk chicken recipe is super juicy and tender.  

Spiced Baked Buttermilk Chicken legs in baking tray on a blue background.

This easy Spice Baked Buttermilk Chicken recipe is marinated in a simple buttermilk mixture and then smothered in a quick yoghurt marinade before being roasted in the oven. Allowing the chicken to marinate for 24 – 48 hours produces an unbelievable flavor throughout the chicken, and creates chicken that’s extremely moist and tender.

The most important thing you have to do to make this buttermilk roasted chicken work is planning ahead and marinating it for 1 – 2 days. That gives the marinade enough time to really penetrate the chicken leg and thigh meat and also tenderises it. 

This recipe works best with bone in chicken thighs and legs as those are the most flavourful parts of the chicken. 

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Spiced Baked Buttermilk Chicken

Spiced Baked Buttermilk Chicken - This buttermilk chicken recipe is so juicy and tender.  

Course Dinner
Cuisine American, Indian
Cook Time 45 minutes
Total Time 45 minutes
Servings 6



  • 1.5 kg Chicken Legs and thighs
  • Salt
  • 500 ml Buttermilk

Marinade Paste

  • 250 g Yoghurt
  • 2 tbsp Lemon Juice
  • 3/4 inch Ginger crushed
  • 4 cloves Garlic crushed
  • 1 tsp Coriander Powder
  • 1.5 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Salt


  1. The day before you want to cook the chicken, season the chicken thighs and legs generously with salt and let it sit out for 30 minutes in a large bowl.

  2. Stir 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in the buttermilk and put into the fridge. 

  3. Take the chicken out from the fridge an hour before you plan to cook it. Preheat the oven to 220 C, with a rack set in the center position.

  4. Remove as much buttermilk as you can from the chicken and smoker over the marinade ingredients.

  5. Bake for 30 - 45 minutes until cooked though. 

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