Delicious buttermilk ranch chicken kabobs are the way to open your grilling season. An easy recipe the entire family will love.
I love kabobs and think I will start a cooking series for the summer. They are great for cooking for two. You can control the amount or cook more for leftovers and salads. But most important, the side dish is always a veggie kabob that cooks in the same time.
Start with a marinade of kicked up buttermilk and ranch seasoning. While I don’t usually use commercial “seasoning” mixes, I make an exception for ranch which is just too hard to duplicate.
Rating:
A nice solid 4. Some nice ranch taste and the buttermilk did its job keeping them moist.
Notes: I used thyme for a little extra taste, but rosemary would be nice too. It is grilled skinless boneless chicken breast and will always have a hint of dryness. Chicken thighs would be a great substitute.
Other Kabob Recipes
Trim and cut two skinless boneless chicken breast into 1-inch chunks. You can do twice this with the same amount of marinade if you want.
Marinade. 1/4 cup olive oil, 1/2 cup buttermilk, 1 1/2 tablespoon powdered ranch dressing mix (1/2 package), 1 1/2 tablespoon Worcestershire sauce, one teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon lemon juice, 1/2 teaspoon vinegar, 1/2 teaspoon thyme or rosemary
Cover the chicken with marinade and refrigerate for 30 minutes. 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 30 minutes or they will catch on fire.
Place over direct heat and turn every 5 minutes until internal temperature of 165. 15-20 minutes dependent on the grill and chicken size.
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Buttermilk Ranch Chicken Kabobs
Ingredients
- 2 skinless boneless chicken breasts
Marinade
- 1/4 cup olive oil
- 1/2 cup buttermilk
- 1 1/2 tablespoon powdered ranch dressing mix - 1/2 package
- 1 1/2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vinegar
- 1/2 teaspoon thyme - or rosemary
Instructions
- Trim and cut two skinless boneless chicken breast into 1-inch chunks. You can do twice this with the same amount of marinade if you want.
- Mix marinade. 1/4 cup olive oil, 1/2 cup buttermilk, 1 1/2 tablespoon powdered ranch dressing mix (1/2 package), 1 1/2 tablespoon Worcestershire sauce, one teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon lemon juice, 1/2 teaspoon vinegar, 1/2 teaspoon thyme or rosemary
- Cover the chicken with marinade and refrigerate for 30 minutes. If doing a larger amount of chicken, use a gallon size zip-lock bag. For smaller amounts, a bowl will do.
- Preheat grill. Clean and oil the 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.
- Thread the chicken onto skewers and discard the marinade. I used metal skewers. If using wooden, you should soak them in water for 30 minutes, or they will catch on fire.
- Place over direct heat and turn every 5 minutes until internal temperature of 165. 15-20 minutes dependent on the grill and chicken size.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Corey
June 22, 2019 at 3:01 pmI 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
May 30, 2018 at 4:30 pmVery nice recipe. I am making it for the third time already and absolutely love it.
Kimberly
June 15, 2014 at 4:48 pmDid 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
June 15, 2014 at 6:40 pmThanks for the note
DrDan