RECIPE | Taste5 Buttermilk Chicken Thighs


Buttermilk Chicken Thighs

with Taste5 Vegetarian Paste

This super simple recipe brings the flavor without an encyclopedic list of ingredients. Buttermilk plus Taste5 Vegetarian proves that a great chicken dinner doesn't have to be complicated or time-consuming.

The buttermilk and salt act like a brine, delivering tender and unbelievably juicy results. The natural sugars in the the buttermilk caramelize while the chicken roasts yielding wonderfully crispy browned skin.


Serves 4


8 skin-on chicken thighs
1 1/2 cup buttermilk
1 teaspoon kosher salt
1 teaspoon pink peppercorns (optional)
2 sprigs fresh rosemary (optional)
2 sprigs fresh thyme (optional)
2 teaspoons Taste5 Vegetarian paste
2 tablespoon extra virgin olive oil
1/2 cup plain Greek style yogurt


Season the chicken thighs with the kosher salt.
In a bowl combine the buttermilk, Taste5 Vegetarian paste, olive oil and optional ingredients (pink peppercorns, rosemary and thyme).
Add the salted chicken and toss to coat. 
Transfer to a resealable plastic bag and refrigerate for at least 3 hours.

Preheat oven to 425˚F
Position a rack in upper third of oven.
Arrange chicken in a 13x9" baking dish.
Pour buttermilk marinade over the chicken.
Roast chicken until skin is browned about 30-35 minutes.
Using an an instant-read thermometer inserted near bone, check to ensure temperature is 165°F

Transfer chicken to a serving platter, reserving pan juices.
Skim excess fat from juices with a spoon and pour 1/4 cup juices to a small bowl.
Whisk in 1/2 cup yogurt.
Adjust seasoning to taste with salt and freshly ground black pepper.
Serve yogurt sauce on the side.


Chicken can be marinated 1 day ahead and kept chilled in the refrigerator.

Taste 5 Vegetarian

Taste 5 Vegetarian

Taste5 Vegetarian
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