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rosemary buttermilk ranch chicken skewers

review
Private Recipe by
Raven Higheagle
Prescott, AZ

My Meema was a master at fried chicken. Her signature recipe was her buttermilk fried chicken and let me tell you – it was incredible! Fall off the bone tender, juicy, and perfectly crisp. Perfection. Sadly, I don’t have the recipe. Kinda makes me want to cry just thinking about it. But I've got a Meema-inspired recipe you'll LOVE! Rosemary Buttermilk Ranch Chicken Skewers. Chicken breasts are marinated in buttermilk, fresh rosemary, and a packet of Hidden Valley Ranch dressing mix. The marinade itself is pretty rocking and smells amazing but, when you throw these on the grill – watch out!

yield serving(s)
prep time 1 Hr 5 Min
cook time 15 Min
method Grill

Ingredients For rosemary buttermilk ranch chicken skewers

  • 2 lb
    boneless skinless chicken breast or tenders
  • 1 c
    buttermilk
  • 1/3 c
    extra virgin olive oil
  • 2 Tbsp
    worcestershire sauce
  • 1 oz
    hidden valley ranch dressing mix
  • 1/2 tsp
    freshly ground pepper
  • 1/2 tsp
    salt
  • 2 sprig
    rosemary, minced (approximately 2 tbls)

How To Make rosemary buttermilk ranch chicken skewers

  • 1
    Cut chicken into one-inch cubes.
  • 2
    Combine remaining ingredients for marinade.
  • 3
    Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)
  • 4
    Pour marinade over the chicken and turn to coat.
  • 5
    Refrigerate for 1 hour.
  • 6
    Remove from refrigerator.
  • 7
    Preheat grill, and bring to medium-high temperature.
  • 8
    Oil or spray the grate to prevent sticking.
  • 9
    Grill skewers for 10-15 minutes or until no longer pink, flipping halfway.
  • 10
    Serve immediately.
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