Buttermilk-Braised Chicken with Spiced Grits

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs braised in tangy buttermilk paired with creamy, savory grits seasoned with smoked paprika and garlic. This Southern American-inspired Mother’s Day recipe, ready in about 115 minutes, pairs bone-in chicken thighs, buttermilk, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 45 min Serves 4 Southern American cuisine 550 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 cups buttermilk
1 tsp smoked paprika
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 cup medium yellow grits
4 cups chicken broth
2 tbsp butter
1/2 cup shredded cheddar cheese

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Instructions

Step 1: In a large bowl, combine 2 cups buttermilk, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs, turning to coat; marinate for at least 1 hour in the fridge.
Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess, and sear chicken thighs skin side down for 5-6 minutes until golden and crisp. Flip and sear other side for 3 minutes. Remove chicken and set aside.
Step 3: Pour marinade into the pot, bring to a simmer, then return chicken to the pot. Cover and cook on low heat for 35 minutes until chicken is tender and cooked through.
Step 4: While chicken cooks, bring 4 cups chicken broth to a boil. Slowly whisk in 1 cup medium yellow grits, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy.
Step 5: Remove grits from heat and stir in 2 tbsp butter, 1/2 cup shredded cheddar cheese, and remaining 1/2 tsp salt and black pepper to taste. Keep warm.
Step 6: Serve chicken thighs over a bed of spiced cheddar grits, spooning some of the braising liquid over the top.