Juicy, smoky, and ranch-flavored in the best way, these grilled chicken kabobs come together with just a few ingredients and a super simple marinade that gives you the juiciest chicken. If you’re craving easy summer grilling with minimal fuss, this one’s got your name on it.
Grilled Chicken Kabobs with Ranch and Buttermilk
You know how grilled chicken should be juicy, but it somehow ends up dry and a little bland? Yeah, I’ve been there too. But once I started marinating my chicken in buttermilk and ranch, everything changed. These chicken kabobs are exactly what I make when I want bold flavor without a ton of prep,and no guesswork on the grill.
We’re working with boneless, skinless chicken breasts (or thighs if that’s more your thing), a packet of ranch dressing mix, a splash of buttermilk, a little hot sauce, and some rosemary. That’s it. Let it soak up all that tangy ranch goodness, thread it on skewers, and grill until it’s cooked through with just a little charr. While you have the grill on throw on some crispy potato wedges.
I usually prep everything in the morning and let the chicken marinate in the fridge all day. That way, when it’s time to grill, I can have dinner ready in about 10 minutes. It’s ridiculously convenient for summer nights when everyone’s hungry and no one feels like cooking.
And leftovers are a dream. Slice it up and stuff into gyros, salads, or even something cozy like this Southern chicken casserole.
Simple Ingredients, Big Flavor
Make sure to check the full list of ingredients in the recipe card below.
- Chicken breasts: Any thickness will work, although it’s better if all of your pieces are the same thickness. Otherwise, the thin, small pieces will be overcooked. You can also use boneless skinless chicken thighs if you like.
- Ranch dressing mix: Hidden Valley or you can make your own, but I find this is one mix that’s easier to purchase.
- Buttermilk: This will give you tender chicken. If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
Fire Up the Grill and Make Chicken Kabobs
Step One: Prep the Chicken
Step Two: Grill the Chicken
Cook over medium-high heat on the grill, then flip and cook until it reaches the correct internal temperature.
PRO TIP: When cooking with chicken breasts, you’ll get the best results if you let them come to room temperature before cooking. This will take about 30 minutes.
No Grill? No Problem
If you don’t want to grill or don’t have one available, you can bake the marinated chicken in the oven at 400°F until it’s cooked through, usually about 20–25 minutes, depending on the size of the pieces.
Pro tip: Make sure the kabobs are resting on the rim of a baking sheet so they’re not lying flat. This will help them cook more evenly. If you want more caramelization, you can broil the kabobs for a few minutes on each side.
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Juicy Grilled Ranch Chicken Kabobs
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup buttermilk
- ⅓ cup olive oil
- 2 tablespoons hot sauce Texas Pete
- 1 ounce hidden valley ranch dressing mix
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons rosemary chopped
Instructions
- Cut chicken into 1 inch cubes and place in a bowl or heavy duty ziplock gallon bag.
- Combine the remaining ingredients and pour over the cubed chicken. Cover and refrigerate for at least 30 minutes.
- Place chicken cubes on a metal or wooden skewer.
- Preheat a grill to medium high and spray with cooking spray. Grill for 5-10 minutes on each side depending on the thickness of the chicken, flipping halfway. Remove when internal temperature is close to 165º.
Barbara’s Tips + Notes
- If using wooden skewers, soak them in water first to prevent burning.
- You can use this marinade for a full chicken breast, just increase the cooking time.
- Let the chicken sit on the counter for 30 minutes before cooking for the best results.
Nutrition
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