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Buffalo Ranch Chicken Skewers come together with juicy chicken cubes bathed in tangy buffalo and ranch flavors. This spicy crowd-pleaser is simple enough for busy weeknights but punchy enough to be the star at a game-day party or backyard cookout.
The first time I made these was for my best friend's birthday. They disappeared before I could even set out the rest of the food. My family still talks about them whenever football season rolls around.
Ingredients
- Wooden skewers: Soaking these keeps them from burning during cooking
- Boneless skinless chicken breasts: Choose fresh firm chicken breasts for the juiciest results slice evenly for even cooking
- Buffalo sauce: Go for a brand you love or make it homemade for extra punch the flavor will shine through
- Dry ranch seasoning mix: Use a high-quality packet or mix for the best herby tang
- Vegetable oil: Keeps the chicken moist and helps the seasoning stick well
- Onion powder: Adds a subtle sweet bite use a fresh jar for most aroma
- Garlic powder: Gives depth and that classic ranch savoriness
- Kosher salt: Larger flakes mean better seasoning control look for clean dry salt
- Black pepper: Freshly cracked gives a bold finish a kitchen staple
- Fresh parsley: Brings color and a fresh pop of flavor rough-chop just before serving
Step-by-Step Instructions
- Soak the Skewers
- Place wooden skewers in a bowl of water for at least thirty minutes before you start anything else. This helps prevent charring or burning when you cook them. If you forget this step you risk splintered brittle skewers.
- Make the Buffalo Ranch Sauce
- In a large mixing bowl whisk buffalo sauce dry ranch mix vegetable oil onion powder garlic powder kosher salt and black pepper until smooth and creamy. The oil helps the flavors meld and coats the chicken.
- Set Aside Some Sauce
- Pour about half the sauce you just made into a separate bowl. You will use this for brushing the cooked chicken later. This keeps everything safe from raw chicken.
- Coat the Chicken
- Add the cubed chicken pieces to the main bowl with the sauce. Mix with a spoon or your hands making sure every piece is well coated and shiny. Take your time so every bite gets that flavor.
- Thread the Chicken onto Skewers
- One piece at a time slide four to five chicken cubes onto each skewer leaving a little room between each so heat can get all the way around. This step makes sure the chicken cooks evenly and browns up nicely.
- Cook the Skewers
- Air fryer method Place three to four skewers in the basket at 400 degrees Fahrenheit for eleven to twelve minutes flipping halfway. Chicken is done at one hundred sixty five degrees internal temperature. Oven method Line a baking sheet with parchment thread chicken on skewers bake at 400 until done about twenty to twenty five minutes. Grill method Medium-high grill eight to ten minutes per side until cooked through.
- Brush and Garnish
- Once done use a clean brush to coat skewers with the reserved buffalo ranch sauce. Scatter over chopped fresh parsley for a burst of color and serve right away for best texture.
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I cannot get enough of the ranch seasoning in this recipe. Blending it with the bold buffalo flavors is what makes these skewers so addictive. My nephew always asks for double sauce for dipping and honestly I do too.
Storage Tips
Leftover chicken skewers keep best wrapped tight in foil or stored in a lidded container in the fridge. Enjoy cold or gently reheat in the oven or air fryer. They stay juicy up to three days and make fantastic lunch wraps or salads if you chop up the pieces.
Ingredient Substitutions
Swap chicken breasts for boneless thighs if you want even juicier pieces. Use non-dairy ranch seasoning and oil for a dairy-free version. Sweeten the heat by mixing a dash of honey into the buffalo sauce or try a smoky barbecue sauce for a twist.
Serving Suggestions
Serve skewers over a bed of greens or with crunchy celery and carrot sticks. They go well with blue cheese or ranch dressing for extra dipping. Try piling them into warm pita bread with slaw for an easy handheld dinner.
Cultural and Historical Context
Buffalo sauce hails from Buffalo New York where wing joints made it famous. Skewering meat is a classic method found around the globe from Greek souvlaki to Thai satay. Here spicy American flavors meet portable party food comfort.
Frequently Asked Questions
- → Can I prepare these with chicken thighs?
Yes, chicken thighs work well and provide a juicier texture with rich flavor.
- → Is there a way to adjust the spice level?
For milder skewers, choose a softer buffalo sauce or mix with a touch of honey to balance the heat.
- → Can they be made ahead of time?
The chicken can be marinated and threaded on skewers in advance. Cook just before serving for the best texture.
- → What's the best way to prevent the skewers from burning?
Soak wooden skewers in water for 30 minutes before assembling to prevent burning during cooking.
- → What side dishes pair well with these skewers?
Serve alongside crisp celery, carrot sticks, or a simple green salad to complement the spicy chicken.