Rosemary Buttermilk Ranch Chicken Skewers

Raven Higheagle

By
@ravenhigheagle

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!


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Rating:

Serves:

Serves 4 to 6

Prep:

1 Hr 5 Min

Cook:

15 Min

Method:

Grill

Ingredients

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(s)
rosemary, minced (approximately 2 tbls)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy