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    🏠Home » Recipes » Chicken Recipes

    Buttermilk Ranch Chicken Kabobs

    Feb 21, 2020 by Dan Mikesell AKA DrDan · Last modified: Oct 30, 2023 · 4 Comments

    Jump to Recipe - TOC - Print

    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)

    chicken kabobs cooked on plate.
    Jump To:
    • 🐓Ingredients
    • 👨‍🍳How to Cook Buttermilk Ranch Chicken Kabobs 
    • When are chicken kabobs done?
    • How to cook chicken kabobs in the oven
    • ♨️Grill setup
    • 🍴What to serve with chicken kabobs
    • ❄️Storage of leftovers
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
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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 recipes like Marinated Steak Kabobs, Easy Beef Kabobs, Honey Garlic Chicken Kabobs, and 30 Minute BBQ Chicken Kabobs. And check out some other great grilled chicken recipes like Grilled Chicken Breasts, Grilled Chicken Thighs, and Grilled Chicken Drumsticks.

    👨‍🍳How to Cook Buttermilk Ranch Chicken Kabobs 

    1. Trim and cut skinless boneless chicken breasts into 1-inch cubes.
    2. Mix marinade: olive oil, buttermilk ranch dressing, Worcestershire sauce, salt, black pepper, lemon juice, apple cider vinegar, and optionally thyme or rosemary.
    3. Cover the chicken with marinade and refrigerate for 30 minutes; a few hours is better. Use a bowl or Ziplock bag.
    4. Thread the chicken onto skewers and discard the marinade
    5. 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 A Beginners Guide to Grill Temperature on a Gas Grill.

    🍴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 Potatoes, Grilled Mixed Vegetables, Grilled Pineapple, or a slice of Fresh Strawberry Pie.

    ❄️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

    What skewers to use for chicken kabobs?

    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.

    Can I use vegetables on the chicken kabobs?

    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.

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    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Breast Recipes, Chicken Recipes, Grill Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    Step-by-Step Photo Instructions

    raw chicken breasts with buttermilk and seasonings.

    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.

    chicken cut into cubes on red board.

    Trim and cut two skinless boneless chicken breasts into 1-inch pieces.

    marinade in bowl.
    Double marinade in the picture. I have adjusted the recipe now for less waste.

    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.

    marinade in bowl with chicken cubes.

    Cover the chicken with marinade in a bowl or use a Ziplock bag. Refrigerate for 30 minutes minimum, but a few hours is better.

    grill surface thermometer.

    Preheat the grill to a surface temperature of about 450°—medium-high on most grills. Clean and oil the grill grates.

    raw chicken on skewers.

    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.

    raw chicken on skewers on grill.

    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.

    chicken kabobs cooked with some vegetables on plate.
    Jump to
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    📖 Recipe

    chicken kabobs cooked on plate

    Buttermilk Ranch Chicken Kabobs

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    5 from 5 votes
    Print Email CollectionCollected
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings #/Adjust if desired 2

    Ingredients

    • 2 skinless boneless chicken breasts

    Marinade

    • 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
    Prevent your screen from going dark

    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.
      raw chicken breasts with buttermilk and seasonings
    • Trim and cut two skinless boneless chicken breasts into 1-inch pieces.
      chicken cut into cubes on red board
    • 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.
      marinade in bowl
    • Cover the chicken with marinade in a bowl or use a Ziplock bag. Refrigerate for 30 minutes minimum, but a few hours is better.
      marinade in bowl with chicken cubes
    • Preheat the grill to a surface temperature of about 450°—medium-high on most grills. Clean and oil the grill grates.
      grill surface thermometer at 450 degrees
    • 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.
      raw chicken on skewers_
    • 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.
      raw chicken on skewers on grill
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

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    Recipe Notes

    Pro Tips

    1. Chicken thighs work fine but cook to a final internal temperature of 180° or a bit more. It will take longer.
    2. You can use liquid buttermilk ranch dressing in this recipe. Replace the ranch powder and the buttermilk with ¼ cup of the dressing.
    3. The marinade is enough for a double recipe. You can cut it down if you want.
    4. Marinade for at least 30 minutes, but 2-3 hours is better.
    5. If you are using wooden skewers, make sure you soak them in water for 15-30 minutes.
    6. As will all grilled chicken, the grill surface temperature is critical to success. It needs to be in the 450° range.
    7. 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.
    8. 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.
    9. 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.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 131 kcal (7%)Carbohydrates : 1 gProtein : 24 g (48%)Fat : 3 g (5%)Saturated Fat : 1 g (5%)Cholesterol : 73 mg (24%)Sodium : 193 mg (8%)Potassium : 418 mg (12%)Sugar : 1 g (1%)Vitamin A : 34 IU (1%)Vitamin C : 1 mg (1%)Calcium : 6 mg (1%)Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 26, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
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    1. Corey

      June 22, 2019 at 3:01 pm

      5 stars
      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!!

      Reply
    2. Elena

      May 30, 2018 at 4:30 pm

      Very nice recipe. I am making it for the third time already and absolutely love it.

      Reply
    3. Kimberly

      June 15, 2014 at 4:48 pm

      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!! :)

      Reply
      • DrDan

        June 15, 2014 at 6:40 pm

        Thanks for the note
        DrDan

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