Delicious buttermilk ranch chicken kabobs will become a summer favorite on your grill for an easy summer dinner the whole family will love. With tender and favorable pieces of chicken, these chicken skewers will even make the picky eater happy.
Introduction and My Rating
I love kabobs, and they are great for cooking for two. You can control the amount cook more for leftovers and salads. But most importantly, the side dish is always a veggie kabob that cooks at 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 the ranch, which is just too hard to duplicate.
My Rating
A nice solid 4. Some nice ranch taste and the buttermilk did its job keeping them moist.
🐓The Chicken
This is a skinless boneless chicken breast recipe, but chicken thighs would be a great substitute. Both are safe at 165° internal temperature, but I like my thigh meat to reach 180° or a bit more for tenderness. That is overcooked for breast meat. So if using thigh meat, cook a bit longer, and your final internal temperature needs to be higher.
🥣The Marinade
This is a fairly simple marinade. I generally don't use things like dried Ranch Dressing powder, but it brings a lot of taste and is the base for this recipe.
You can use straight ranch dressing. Replace the powder and the buttermilk with ¼ cup of the liquid dressing.
The buttermilk does bring both tenderizing and flavor to the marinade. But if you use the liquid dressing, pick a buttermilk version. The vinegar in the marinade can handle the tenderizing.
The other seasoning of note is the thyme, but you can use the same amount of rosemary if you wish. Your taste preference entirely.
♨️The Grill/Oven
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.
No Grill, No Problem: 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. Time varies by the oven, the tray, and size of chicken chunks.
✔️Tips
Skewers
I usually use metal skewers, but wood is fine. You must soak them in water before using so they don't burn (yes, they will burn). A warm water soak of 15-30 minutes will do.
Vegetable Kabobs
If cooked on separate kabobs, the standard onion and bell peppers will cook a bit faster than the chicken. But if mixed in with the chicken, they will take about the same time.
So cook with the chicken or separately but give a good brush of oil before cooking. This is only the bell peppers and onion.
Some vegetables will require different cooking times. A good example would be potatoes that take much longer. So you need to be aware of the needed cooking times for your vegetables.
Storage
Good refrigerated for 3-4 days and makes great salad toppings. You can freeze for a few months.
📖Kabob Recipes
🖊️Instructions
Trim and cut two skinless boneless chicken breasts into 1-inch chunks.
Double marinade in the picture. I have adjusted the recipe now for less waste.
Marinade: 2 tablespoons olive oil, ¼ cup buttermilk, 2 teaspoons powdered ranch dressing mix, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon lemon juice, ¼ teaspoon vinegar, ¼ 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.
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📖 Recipe
Buttermilk Ranch Chicken Kabobs
Ingredients
- 2 skinless boneless chicken breasts
Marinade
- 2 tablespoons olive oil
- ¼ cup buttermilk
- 2 teaspoons powdered ranch dressing mix - ½ package
- ¼ cup buttermilk ranch dressing - substitute for the 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
Instructions
- Trim and cut two skinless boneless chicken breasts into 1-inch chunks.
- Marinade: 2 tablespoons olive oil, ¼ cup buttermilk, 2 teaspoons powdered ranch dressing mix, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon lemon juice, ¼ teaspoon vinegar, ¼ 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.
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 ½ 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 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.
- No Grill, No Problem: 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 cook 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.
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
Originally Published April 26, 2014. Updated with expanded options, refreshed photos and a table of contents to help navigation.
Corey
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
Very nice recipe. I am making it for the third time already and absolutely love it.
Kimberly
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
Thanks for the note
DrDan