Buttermilk Ranch Chicken Kabobs Recipes

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.

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.

HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.