rosemary buttermilk ranch chicken skewers
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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yield
serving(s)
prep time
1 Hr 5 Min
cook time
15 Min
method
Grill
Ingredients For rosemary buttermilk ranch chicken skewers
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2 lbboneless skinless chicken breast or tenders
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1 cbuttermilk
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1/3 cextra virgin olive oil
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2 Tbspworcestershire sauce
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1 ozhidden valley ranch dressing mix
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1/2 tspfreshly ground pepper
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1/2 tspsalt
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2 sprigrosemary, minced (approximately 2 tbls)
How To Make rosemary buttermilk ranch chicken skewers
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1Cut chicken into one-inch cubes.
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2Combine remaining ingredients for marinade.
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3Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)
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4Pour marinade over the chicken and turn to coat.
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5Refrigerate for 1 hour.
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6Remove from refrigerator.
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7Preheat grill, and bring to medium-high temperature.
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8Oil or spray the grate to prevent sticking.
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9Grill skewers for 10-15 minutes or until no longer pink, flipping halfway.
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10Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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