Recipe: BBQ Ranch Chicken Bites
When creamy ranch dressing and tangy BBQ sauce join forces, you end up with the perfect marinade (and dipping sauce) for boneless, skinless chicken breasts. This isn’t a new concept — we’re simply passing along a good idea and making it even better.
Our take threads the chicken onto skewers for super-quick broiling (or grilling!) and ease of eating, and the tender chunks of chicken make for a superb dinner or addition to your lunch salad tomorrow.
Store-Bought Condiments Make This Recipe a Breeze
While you can certainly use homemade ranch dressing or BBQ sauce here, store-bought ones are highly encouraged and a great way to use up what’s hanging out in the door of your refrigerator. Check out our taste tests for ranch dressing and BBQ sauce and give our favorites a try, if you’d like. I liked the combination of Whole Foods 365 Organic Ranch Dressing and Stubb’s BBQ Sauce, but am also partial to Sweet Baby Ray’s.
BBQ Ranch Chicken Bites
Serves4 to 6
(9- to 12-inch) skewers
Place the ranch dressing and BBQ sauce in a large bowl and stir to combine. Transfer half to a small serving bowl, cover, and refrigerate. Add the chicken to the remaining sauce and toss to combine. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 24 hours. (The ideal time is about 2 hours. At 24 hours, the chicken is very tender but starts to break down slightly.)
When ready to cook, arrange a rack 4 to 5 inches from the heating element and heat the oven to broil. Meanwhile, if using wooden skewers, soak in water at least 15 minutes. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers in a single layer on the baking sheet. Broil until charred in spots and cooked through, about 8 minutes. Top with chives, if using, and serve with the reserved sauce for dipping.
Grilling instructions: Heat an outdoor grill to medium-high (about 400°F). Place the skewers on the grill (work in 2 batches if needed), cover the grill, and cook undisturbed until grill marks appear on the chicken, 3 to 4 minutes. Using tongs, flip the skewers, cover the grill, and grill until the chicken is cooked through, 3 to 4 minutes more.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.