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


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)


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.

About Rosemary Buttermilk Ranch Chicken Skewers

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