2 lbs boneless skinless chicken breast or tenders
1 cup buttermilk
1/3 cup extra virgin olive oil
2 Tablespoons Worcestershire sauce
1 oz Hidden Valley Ranch dressing mix
1/2 tsp fresh ground pepper
1/2 tsp salt
Cut chicken into one-inch cubes.
Combine remaining ingredients in a bowl for marinade.
Place the chicken in the bowl and coat well in the marinade. Refrigerate for at least 30 minutes and up to 2 hours.
Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)
Preheat grill, and bring to medium-high temperature.
Oil or spray the grate to prevent sticking.
Grill skewers for 10-15 minutes or until no longer pink, flipping halfway.
Serve immediately.
Serves 4-6
Martha: This recipe came from Chef Thomas Grossmann. I did do my usual and make a change or two. Actually I made the chicken using his recipe and made my changes afterwards. I put my chicken in a baking dish, sprinkled it with Panko and cheese, put it in the oven to melt the cheese and brown the Panko. After that I added it to my salad. YUM! The taste of the chicken is wonderful. The melted cheese added great flavor to my salad and the toasted Panko added even another taste. But that wasn't all I did. I took the leftover chicken along with the Panko and cheese, placed it in a processor and ground it up for chicken salad to which I added - don't tell Arby's - 2 packages of their horseradish sauce and a little mayo to cream it up. OMGoodness! This was great too. So, make this up and create 3 meals out of one simple chicken recipe.
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