This recipe’s got bold ranch flavor, a jalapeño kick, and plenty of buttery goodness. I marinated chicken in Spicy Ranch and jalapeño brine, threw it on skewers with whole peppers, and grilled it till it was dripping in spicy butter. It’s easy to make and hard to stop eating.
Spicy Jalapeño Ranch Chicken Skewers
This one’s got some kick and a whole lotta flavor. We’re taking boneless chicken breast, hitting it with that Spicy Ranch punch, and pairing it with pickled jalapeños for the perfect smoky skewer.
Author:Malcom Reed
Ingredients
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3 boneless, skinless chicken breasts
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Hidden Valley Spicy Ranch Seasoning
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Can of Pickled Jalapeño Peppers
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4–5 wooden skewers, soaked in water
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2 sticks butter
Directions
Prep the Chicken: Cut the chicken breasts into bite-sized chunks. Toss ‘em into a zip-top bag and hit them with a full packet of Hidden Valley® Spicy Ranch Seasoning. Pour in just enough of the juice from the pickled jalapeño can to moisten the chicken — you don’t want it swimming, just coated. Seal the bag and give it a good shake to get everything covered. Stick it in the fridge for 1 hour to marinate.
Build the Skewers: Take your soaked wooden skewers and thread on two chunks of chicken, then one whole pickled jalapeño from the can. Repeat that pattern until you’ve got 4–5 loaded skewers.
Fire Up the Grill: Set up a two-zone fire on your grill, aiming for about 375°F. That means hot coals on one side and none on the other so you can cook indirect first, then sear.
Cook ‘Em Indirect: Place your skewers on the cool side of the grill and let them roll for about 20 minutes, turning halfway through.
Make the Spicy Butter Baste: While the chicken's cooking, place a small metal pan or cast iron skillet on the hot side of the grill. Drop in 2 sticks of butter and season it with 1–2 tablespoons more of the Spicy Ranch seasoning. Let it melt down and bubble for about 10 minutes.
Sear and Baste: Move the skewers over to the hot side of the grill. Give them about 2 minutes per side to get some char. Then start basting them with that spicy butter. Let the flames kiss ‘em a little — flip, baste, repeat. After about 3 more minutes of flame-kissed goodness, pull them off the grill.
Serve It Up: Drizzle any leftover spicy butter over the skewers on a platter. Serve hot, with some cold beers and maybe a side of ranch if you’re feelin’ it.