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
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.
