Spicy Jalapeño Ranch Chicken Skewers
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
- 3 boneless, skinless chicken breasts
- Hidden Valley Spicy Ranch Seasoning
- Can of Pickled Jalapeño Peppers
- 4–5 wooden skewers, soaked in water
- 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.
