Buttermilk chicken skewers recipe

(11 ratings)

Buttermilk chicken skewers area BBQ classic with a twist.

buttermilk chicken
  • Low-fat
  • healthy
Preparation Time15 mins plus marinating
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories249 Kcal12%
Fat13 g19%
Saturated Fat4 g20%
Carbohydrates7 g3%

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.


  • 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




  1. 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.
  2. 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.
  3. 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.
Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.