What's on the Grill #290: Buttermilk Marinated Chicken Skewers
Chicken on a stick. It's as simple as grilling can get. A skewer, protein, and a hot fire. Minimal prep and even less cleanup. Easy, yet very, very good.
While grilling kebabs can be made with a basic rub, a marinade ratchets the flavor up several notches, especially when the marinade consist of buttermilk.
By far, some of the best chicken I have ever had started with a buttermilk bath. Buttermilk's acidic nature makes all the difference. These skewers are no exception.
Buttermilk Marinated Chicken Skewers
By Another Pint Please, Buttermilk Dressing adapted from Weber's Time to Grill
1 lb boneless skinless chicken breasts, cut into 1 inch chunks (And yes, mine came from a whole chicken)
1 red bell pepper, cut into 1 inch chunks
1 green pepper, cut into 1 inch chunks
1 yellow onion, halved and…you guessed it, cut into 1 inch chunks
4 skewers (metal or wood. If wood, be sure to soak in water for at least an hour)
Buttermilk Dressing
2/3 cup buttermilk
2/3 cup mayonnaise
4 T freshly chopped dill
1 t finely grated lemon zest
4 T fresh lemon juice
4 t sugar
4 t Dijon mustard
Add the buttermilk to a small bowl.
Add the remaining ingredients.
Stir together.
Take the chicken and place with half the dressing in either a plastic bag, or if you have one, a vacuum sealer marinade container.
Work out all the air and refrigerate for 12 to 24 hours.
Once done, mount the skewers. Alternate chicken, peppers, and onion.
Over a grill heated to medium heat, place the skewers on the grate.
Grill for 10-12 minutes rotating every 2 minutes.
Once done, remove from the grill and serve with the remaining dressings.
Skewers are a simple meal, and while a marinade isn't necessary, the buttermilk makes it so.