American
Rosemary Ranch Chicken Skewers
Juicy grilled chicken thigh skewers carry a scratch-made buttermilk ranch marinade sharpened with lemon, garlic, dill, chives, and fresh rosemary.
4 servings · 25 minutes prep · 12 minutes cook
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
Fresh Herbs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon chopped fresh dill
- 1 tablespoon thinly sliced chives
- 2 tablespoons chopped parsley
Directions
Mix the Scratch Ranch
- Whisk the buttermilk, mayonnaise, lemon juice, olive oil, granulated garlic, onion powder, salt, pepper, rosemary, dill, chives, and parsley until no mayonnaise streaks remain.
Marinate the Chicken
- If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates; metal skewers need no preparation. Fold in the chicken thighs, coating every piece. Cover and refrigerate for 2 hours; do not exceed 6 hours or the dairy-coated surface may become soft. Remove the chicken 20 minutes before grilling.
Thread and Grill
- Heat the grill to medium-high, about 425°F (220°C). Lift chicken from the marinade, wiping off heavy clumps, and discard the marinade. Thread onto skewers with a narrow gap between pieces. Grill with the lid closed for 5 minutes; turn and cook 4 to 6 minutes more, moving skewers away from flare-ups.
Rest and Serve
- Check two thick pieces with an instant-read thermometer. Remove at 170°F (77°C), when the centers are opaque and edges browned. Rest the skewers for 5 minutes before serving; do not cover tightly or the charred herb coating will steam soft.
