Buffalo Ranch Chicken Skewers (Print Version)
# Ingredients:
01 -
8 wooden skewers, soaked in water for 30 minutes
02 -
2 large boneless, skinless chicken breasts, about 1 ½ pounds, cut into 1-inch cubes
03 -
½ cup buffalo sauce
04 -
1 tablespoon dry ranch seasoning mix
05 -
1 tablespoon vegetable oil
06 -
½ teaspoon onion powder
07 -
½ teaspoon garlic powder
08 -
½ teaspoon kosher salt
09 -
¼ teaspoon black pepper
10 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
In a large bowl, whisk together the buffalo sauce, ranch seasoning mix, oil, onion powder, garlic powder, salt, and pepper until well combined.
02 -
Pour half of the sauce into a separate bowl. Set aside to use after the chicken has been cooked.
03 -
Add the chicken cubes to the large bowl with half of the sauce. Toss to coat evenly.
04 -
Thread 4-5 chicken cubes onto the soaked wooden skewers, leaving a little space between each piece.
05 -
Working in batches (3-4 skewers at a time, depending on the size of your air fryer), air fry at 400°F for 11-12 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F.
06 -
Drizzle or brush the cooked chicken skewers with the reserved buffalo ranch sauce. Garnish with parsley and serve.
07 -
To cook in the oven, preheat to 400°F. Line a baking sheet with parchment paper, thread the coated chicken onto the skewers, and place on the baking sheet. Cook for 20-25 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F. Brush with reserved sauce, garnish with parsley, and serve.
08 -
To cook on the grill, thread the coated chicken onto the skewers. Grill over medium-high heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F. Brush with reserved sauce, garnish with parsley, and serve.