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Chicken on a Stick
Ranch turns fresh vegetables and chicken into something special—and putting it on a skewer makes it fun! You’ll want this recipe on repeat all summer long.
Ingredients
- Chicken & Marinade
- 1½ lb. (680 g) boneless skinless chicken thighs, quartered
- 2 tbsp (30 mL) buffalo sauce
- 1 tbsp (15 mL) Ranch Popcorn Seasoning
- 1 tbsp (15 mL) oil
- Sauce
- ½ cup (125 mL) mayonnaise
- 3 tbsp (45 mL) buffalo sauce
- 1 tbsp (15 mL) Ranch Popcorn Seasoning
- Vegetables
- 2 small zucchinis, sliced
- 1 red bell pepper, cut into chunks
- ½ red onion, cut into chunks
- 1 tbsp (15 mL) oil
- ½ tbsp (7 mL) Ranch Popcorn Seasoning
- 4-6 wooden skewers (soak in warm water for 30 minutes before using)
Directions
- Combine the chicken and marinade ingredients in a gallon-sized bag. Marinate for at least 20 minutes, or overnight.
- Prepare the grill for direct cooking over medium-high heat. Meanwhile, combine the sauce ingredients in a small bowl and set aside.
- Toss the veggies with the oil and seasoning mix in a medium bowl.
- Thread the marinated chicken and vegetables onto wooden skewers, alternating between the veggies and chicken, to make 4–6 skewers.
- Grill for 12–15 minutes, flipping occasionally, until the chicken is cooked through and the vegetables are tender. Remove the skewers from the grill.
- Drizzle with the sauce and serve with rice or a side salad.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 490, Total Fat 34 g, Saturated Fat 6 g, Cholesterol 145 mg, Sodium 1,420 mg, Carbohydrate 9 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 36 g
