Buttermilk chicken skewers are a BBQ classic with a twist. Marinating the chicken pieces in buttermilk tenderises the meat, thanks to the acidity of the buttermilk. Chunks of fresh pineapple add a wonderful sweetness to these buttermilk chicken skewers, and the punchy dip gives an extra burst of flavour. Our dip is inspired by a classic American Thousand Island dressing, but we’ve added crème fraiche to give it a bit of tang that works so well with the chicken. Buttermilk chicken skewers are such a step up from plain chicken kebabs, but are simple enough that the whole family will be able to enjoy them, and they aren’t a faff to make either! For more family friendly barbecue recipes, check out our homemade burgers or our veggie halloumi skewers.
Ingredients
- 4 chicken breasts, cut into chunks
- ½ a whole pineapple, peeled and cut into chunks
For the marinade
- 120ml buttermilk
- 2tsp smoked paprika
- juice of 1 lemon
For the dipping sauce
- 4tbsp mayonnaise
- 4tbsp crème fraiche
- 2tsp Dijon mustard
- 1tsp smoked paprika
- 1tsp Tabasco
- zest of 1 lemon
You will need
- 6 skewers
WEIGHT CONVERTER
Method
- In a large bowl, toss together the chicken breast pieces, buttermilk, smoked paprika, and lemon juice. Leave to marinate for at least 1 hour, or if possible, leave it overnight to get the best results.
- The following day, remove the chicken from the marinade and season well with salt and pepper. Thread the chunks of chicken and pineapple onto skewers and grill on a medium-hot BBQ or in a hot griddle pan for 15 min turning regularly until cooked through.
- To make the sauce, mix the mayonnaise, crème fraiche, mustard, paprika, Tabasco and lemon zest together. Season with salt and pepper. Serve in a bowl alongside the skewers as a dip.
