Grilled BBQ Chicken Skewers with Chopped Ranch Salad

Name: Grilled BBQ Chicken Skewers with Chopped Ranch Salad
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4-6
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 2 cups SideDish Ronny’s BBQ Sauce, divided; 8 wooden skewers (6 in), soaked in water; 4 ears corn; 2 tablespoons avocado oil; 8 cups thinly sliced romaine (about 2 small heads); 6 green onions, thinly sliced (green parts only); 2 cups grape tomatoes, quartered; 1 can black beans (15 oz), drained and rinsed; ¼ cup chopped fresh cilantro; 2 tablespoons chopped fresh basil; 1 avocado, diced; SideDish Classic Ranch, to taste

Alex Snodgrass

Servings

4-6

Prep Time

40 minutes

Cook Time

12 minutes

Grilled BBQ Chicken Skewers with Chopped Ranch Salad

Ingredients

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2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups SideDish Ronny’s BBQ Sauce, divided
8 wooden skewers (6 in), soaked in water

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4 ears corn
2 tablespoons avocado oil
8 cups thinly sliced romaine (about 2 small heads)
6 green onions, thinly sliced (green parts only)
2 cups grape tomatoes, quartered
1 can black beans (15 oz), drained and rinsed
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh basil
1 avocado, diced
SideDish Classic Ranch, to taste

Method

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Pound the chicken to an even ½-inch thickness, then cut into 2-inch cubes. In a large bowl, toss the chicken with avocado oil, salt, and 1 cup of Ronny’s BBQ Sauce. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4–8 hours.

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Preheat grill to medium-high heat (about 350–400°F). Lightly oil the grates using a paper towel dipped in oil and held with tongs.
Rub the corn with 2 tablespoons avocado oil. Grill the corn for 10–12 minutes, turning every 2 minutes, until tender and slightly charred. Meanwhile, grill the chicken skewers for 3–4 minutes per side, or until cooked through, closing the lid as much as possible. After flipping, baste the grilled side with the remaining BBQ sauce.
Transfer the grilled corn and chicken to a platter and let cool slightly.

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In a large bowl, combine the romaine, green onions, tomatoes, black beans, cilantro, and basil. Drizzle with desired amount of SideDish Classic Ranch and toss to coat. Cut the corn off the cob and add to the bowl along with the diced avocado. Gently toss again.