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Rosemary Buttermilk Ranch Chicken Skewers

Crank up the heat on your grill and get ready to impress your family with these mouthwatering Rosemary Buttermilk Ranch Chicken Skewers!
Course Entree
Cuisine American
Keyword chicken skewers, rosemary buttermilk ranch chicken skewers
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 1 hour
Total Time 1 hour 30 minutes
Servings 3 skewers
Calories 650kcal
Author Trish - Mom On Timeout


  • 2 lbs boneless skinless chicken breast or tenders
  • 1 cup buttermilk
  • 1/3 cup extra virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 1 oz Hidden Valley Ranch dressing mix
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 2 tbsp rosemary minced


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


Calories: 650kcal | Carbohydrates: 13g | Protein: 67g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 202mg | Sodium: 1644mg | Potassium: 1339mg | Fiber: 1g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 2mg