Delicious Buttermilk Ranch Chicken Kabobs with tender and favorable chicken will make picky eaters happy. The easy buttermilk ranch marinade tenderizes and adds exceptional flavor.
Add in the optional vegetables for a great complete grilled meal.
🐓Ingredients
Chicken—breasts or thighs
Buttermilk Ranch Marinade—olive oil, Buttermilk ranch dressing or buttermilk and ranch dressing powder, Worcestershire sauce, lemon juice, apple cider vinegar
Pantry ingredients—salt, black pepper, and thyme or rosemary (optional)
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Featured comment from Kimberly:
"Did this yesterday. Best. Grilled. Chicken. Ever. Husband says it was totally "top notch restaurant quality"."
I love kabobs, and they are great for cooking for two. You can control the amount and cook more for leftovers and salads. But most importantly, the side dish is always a veggie kabob that simultaneously time or is mixed in with the chicken on the same skewers.
You may enjoy other kabobs with recipes like Steak Kabob Marinade, Simple Beef Kabob Marinade, Honey Garlic Chicken Kabobs, and 30 Minute BBQ Chicken Kabobs. And check out some other great chicken recipes on a gas grill, llike Grilled Chicken Breasts, Grilled Bone-in Chicken Thighs, and Grilled Chicken Drumsticks.
👨🍳How to Cook Buttermilk Ranch Chicken Kabobs
- Trim and cut skinless boneless chicken breasts into 1-inch cubes.
- Mix marinade: olive oil, buttermilk ranch dressing, Worcestershire sauce, salt, black pepper, lemon juice, apple cider vinegar, and optionally thyme or rosemary.
- Cover the chicken with marinade and refrigerate for 30 minutes; a few hours is better. Use a bowl or Ziplock bag.
- Thread the chicken onto skewers and discard the marinade
- Place over direct heat on the grill and turn every 5 minutes until an internal temperature of 165°—about 15-20 minutes. Or bake at 450° for about 20 minutes.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
When are chicken kabobs done?
According to the USDA, both breasts and thighs are safe at 165° internal temperature, but thighs need to reach 185°+ for tenderness. That is overcooked breast meat. So, if using thigh meat, cook a bit longer, and your final internal temperature needs to be higher.
How to cook chicken kabobs in the oven
You can cook them in the oven on a tray at 450° for about 20 minutes.
As always, you are cooking to a final internal temperature of 165°, not by time alone. Time varies by the oven, the tray, and the size of the chicken pieces.
♨️Grill setup
Like all good chicken recipes, this uses a grill surface temperature of about 450°. That is about medium or slightly above on most gas grills. On charcoal grills, it is not over the raging coals. For more information on grill temperature, please see my detailed instructions about Grill Temperature.
🍴What to serve with chicken kabobs
Kobobs are a great summer dish and need tasty summer side dishes. Check out Caprese Pasta Salad, Grilled Baby Red Potatoes, Grilled Mixed Vegetables, Grilled Pineapple, or a slice of Strawberry Pie with Jello.
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❄️Storage of leftovers
It is good refrigerated for 4 days and makes great salad toppings. You can also freeze leftovers in an airtight container for 3 months.
❓FAQs
Metal skewers will conduct heat to the center of the chicken better, so I prefer them to wooden skewers. Before using wooden skewers, soak them in warm water for 15-30 minutes.
Yes, you can add chunks of bell peppers and red onions. Give them a good brush of olive or vegetable oil and alternate with vegetables with the chicken.
You can also make separate vegetable kabobs. Just brush with oil and put on the grill a few minutes after starting to grill the chicken.
Some vegetables will require different cooking times than onions and bell peppers. A good example would be potatoes, which take much longer. So you need to be aware of your vegetables' cooking times.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Skinless boneless chicken breasts are usually used for this recipe, but thighs are fine; but will need to cook to 185° to be tender instead of 165° for breasts.
Trim and cut two skinless boneless chicken breasts into 1-inch pieces.
Marinade: 2 tablespoons olive oil, ¼ cup buttermilk dressing, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon lemon juice, ¼ teaspoon vinegar, ¼ teaspoon thyme or rosemary. You may substitute ¼ cup of liquid buttermilk and 2 teaspoons of ranch dressing powder for the buttermilk.
Cover the chicken with marinade in a bowl or use a Ziplock bag. Refrigerate for 30 minutes minimum, but a few hours is better.
Preheat the grill to a surface temperature of about 450°—medium-high on most grills. Clean and oil the grill grates.
Thread the chicken onto skewers and discard the marinade. Metal skewers are preferred for heat conductivity, but wood skewers can be used—soak them in water for 15-30 minutes.
Place skewers over direct heat and flip every 5 minutes until an internal temperature of 165°—15-20 minutes total, depending on the grill and chicken size.
📖The Recipe Card with Step-by-Step Instructions
Buttermilk Ranch Chicken Kabobs
Ingredients
- 2 skinless boneless chicken breasts
- 2 tablespoons olive oil
- ¼ cup buttermilk ranch dressing - substitute buttermilk and ranch powder
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon lemon juice
- ¼ teaspoon vinegar
- ¼ teaspoon thyme - or rosemary
Step-by-Step Instructions
- Skinless boneless chicken breasts are usually used for this recipe, but thighs are fine, but will need to cook to 185° to be tender instead of 165° for breasts.
- Trim and cut two skinless boneless chicken breasts into 1-inch pieces.
- Marinade: 2 tablespoons olive oil, ¼ cup buttermilk dressing, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon lemon juice, ¼ teaspoon vinegar, ¼ teaspoon thyme or rosemary. You may substitute ¼ cup of liquid buttermilk and 2 teaspoons of ranch dressing powder for the buttermilk.
- Cover the chicken with marinade in a bowl or use a Ziplock bag. Refrigerate for 30 minutes minimum, but a few hours is better.
- Preheat the grill to a surface temperature of about 450°—medium-high on most grills. Clean and oil the grill grates.
- Thread the chicken onto skewers and discard the marinade. Metal skewers are preferred for heat conductivity, but wood skewers can be used—soak them in water for 15-30 minutes.
- Place skewers over direct heat and flip every 5 minutes until an internal temperature of 165°—15-20 minutes total, depending on the grill and chicken size.
Recipe Notes
Pro Tips
- Chicken thighs work fine but cook to a final internal temperature of 180° or a bit more. It will take longer.
- You can use liquid buttermilk ranch dressing in this recipe. Replace the ranch powder and the buttermilk with ¼ cup of the dressing.
- The marinade is enough for a double recipe. You can cut it down if you want.
- Marinade for at least 30 minutes, but 2-3 hours is better.
- If you are using wooden skewers, make sure you soak them in water for 15-30 minutes.
- As will all grilled chicken, the grill surface temperature is critical to success. It needs to be in the 450° range.
- Oven baking: You can just pop them in the oven on a tray at 450° for about 20 minutes. As always, you are cooking to a final internal temperature and not by time alone.
- For the veggies: The standard onion and bell peppers can be mixed in the kabob with the chicken and cooked with it. Or if done separately, they will cook faster- about 10-12 minutes. Give them a good coat of oil either way. Other vegetables are up to you, but cooking time is variable with other vegetables.
- Good refrigerated for 3-4 days and great on salads. You could also freeze the cooked meat for 3-4 months, but that will dry it some.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published April 26, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Corey says
I love this grilled chicken!! It’s versatile — I serve it with grilled veggies, rice pilaf, and a salad or throw the chunks in a Pita with a drizzle of Tzatziki sauce or just serve on top of a Greek Salad. Anyway you eat it, it’s delicious and easy!!
Elena says
Very nice recipe. I am making it for the third time already and absolutely love it.
Kimberly says
Did this yesterday. Best. Grilled. Chicken. Ever. Husband says it was totally "top notch restaurant quality". Will be doing this V often. Thanks! Love your blog & recipies!! :)
DrDan says
Thanks for the note
DrDan