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Coconut Buttermilk Southwestern Chicken


  • 2 pounds chicken breasts
  • 2 tsp minced garlic
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups
  • 2 Tbsp lemon juice

See conversion here


  1. Gather your ingredients
  2. Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes
  3. Add the rest of the ingredients except chicken to the buttermilk
  4. Stir to combine
  5. Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over
  6. Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze
  7. When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly
  8. This is a true “dump meal”. Dump it in a greased crock pot
  9. Cover and cook on low for 6 hours. If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.

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