Rosemary Buttermilk Ranch Chicken Skewers

Raven Higheagle


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!

☆☆☆☆☆ 0 votes
Serves 4 to 6
1 Hr 5 Min
15 Min


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2 lb
boneless skinless chicken breast or tenders
1 c
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
2 sprig(s)
rosemary, minced (approximately 2 tbls)

How to Make Rosemary Buttermilk Ranch Chicken Skewers


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

Printable Recipe Card

About Rosemary Buttermilk Ranch Chicken Skewers

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

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