Buttermilk Ranch Chicken Kabobs Recipes

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

BUTTERMILK RANCH CHICKEN KABOBS

Steps:

• Trim and cut two skinless boneless chicken breasts into 1-inch chunks.
• Marinade: 2 tablespoons olive oil, 1/4 cup buttermilk, 2 teaspoons powdered ranch dressing mix, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon juice, 1/4 teaspoon vinegar, 1/4 teaspoon thyme or rosemary. You can substitute liquid buttermilk ranch dressing for the buttermilk and ranch powder.
• Cover the chicken with marinade and refrigerate for 30 minutes minimum but a few hours is better. If doing a larger amount of chicken, use a gallon size zip-lock bag. For smaller amounts, a bowl will do.
• Preheat grill. You want to get the surface temperature to 450° or so-medium-high on most grills. On my grill that is medium, but mine is super hot. Clean and oil the grill, also.
• Thread the chicken onto skewers and discard the marinade. I used metal skewers. If using wood, you should soak them in water for 15-30 minutes or they will catch on fire.
• Place over direct heat and turn every 5 minutes until an internal temperature of 165°. 15-20 minutes dependent on the grill and chicken size.

BUTTERMILK-AND-HONEY CHICKEN KABOBS

Steps:

• Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
• Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
• Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
• Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
• Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.

BACON RANCH CHICKEN SKEWERS

Steps:

• Whisk together ranch dressing and hot chile paste in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Thread a piece of onion about 1 1/2 inches down the skewer.
• Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
• Thread a second piece of onion onto the end of the skewer.
• Repeat steps 5 through 7 for all twelve skewers.
• Season chicken skewers with salt and pepper as desired.
• Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.