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Grilled BBQ chicken skewers served with ranch salad, avocado, black beans, tomatoes, corn, and fresh herbs.

Grilled BBQ Chicken Skewers with Ranch Salad

Juicy grilled BBQ chicken skewers coated in smoky barbecue sauce and served with a fresh corn, black bean, avocado, and romaine salad with creamy homemade herby ranch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Video

Ingredients
  

For the BBQ Chicken Skewers
  • 2 pounds boneless skinless chicken breasts, cut into bite-size pieces (907 g)
  • 3 tablespoons avocado oil 45 ml
  • 1 teaspoon kosher salt
  • 2 cups BBQ sauce divided (480 ml)
  • 8 6-inch wooden skewers, pre-soaked
For the Herby Ranch Dressing
  • 1 cup avocado oil 240 ml
  • 1 large pasteurized egg
  • ½ cup unsweetened full-fat coconut milk 120 ml
  • 2 tablespoons fresh lemon juice 30 ml
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves minced
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
For the Salad
  • 4 ears corn
  • 2 tablespoons avocado oil 30 ml
  • 8 cups thinly sliced romaine lettuce
  • 6 green onions thinly sliced, green parts only
  • 16 ounces grape tomatoes quartered (454 g)
  • 1 15-ounce can black beans, drained and rinsed
  • ¼ cup fresh cilantro leaves chopped
  • 2 tablespoons fresh basil chopped
  • 1 avocado peeled, pitted, and diced

Equipment

  • Cutting board
  • Sharp knife
  • large mixing bowls
  • Small bowl or tall blending container
  • Immersion blender
  • Grill or grill pan
  • Kitchen tongs

Method
 

  1. Soak the wooden skewers in water if they have not already been soaked.
  2. Cut the chicken breasts into evenly sized bite-size pieces.
  3. Place the chicken in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and approximately half of the BBQ sauce. Toss until evenly coated. Keep the remaining BBQ sauce separate.
  4. Thread the chicken pieces onto the pre-soaked skewers, leaving a small amount of space between each piece.
  5. Preheat a grill or grill pan over medium-high heat.
  6. Cook the chicken skewers for approximately 10–14 minutes, turning every few minutes for even browning.
  7. During the final few minutes, brush the chicken with some of the reserved BBQ sauce. Cook until caramelized and the thickest pieces reach 165°F (74°C).
  8. Remove the skewers from the grill and allow them to rest briefly.
  9. Brush the corn with 2 tablespoons avocado oil. Grill, turning occasionally, until tender and lightly charred.
  10. Allow the corn to cool slightly, then slice the kernels from the cobs.
  11. To make the ranch, combine the avocado oil and pasteurized egg in a tall blending container. Blend with an immersion blender until thick and emulsified.
  12. Add the coconut milk, lemon juice, salt, onion powder, garlic, parsley, and black pepper. Blend again until creamy.
  13. Add romaine, green onions, tomatoes, black beans, grilled corn, cilantro, basil, and avocado to a large salad bowl or platter.
  14. Drizzle the salad with the herby ranch dressing.
  15. Serve the warm grilled BBQ chicken skewers with the salad and additional reserved BBQ sauce or ranch dressing as desired.

Nutrition

Calories: 750kcalCarbohydrates: 54gProtein: 33gFat: 47gSaturated Fat: 8gFiber: 8gSugar: 30g

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