Paprika, cayenne, garlic powder, onion powder, black pepper
¼ cup pickle juice
2 tsp hot sauce
2 cubes chicken bouillon, broken up
1 lb chicken thighs, boneless/skinless, cut into 1” cubes
4 sturdy skewers, wood or bamboo soaked in water for 20 minutes
Jalapeno Cilantro Ranch Ingredients
½ cup mayonnaise
¼ cup sour cream
2 tbsp buttermilk
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dill, dried
1/8 tsp dry mustard
1/8 tsp salt & pepper
1/8 tsp paprika
1 ½ tbsp chives, fresh, sliced thin
¼ cup, packed, cilantro, fresh
1 ½ tbs jalapeno, diced
Combine chicken marinade in medium size mixing bowl.
Add marinade to a sealable bag along with the chicken.
Allow to marinate 30 minutes minimum or up to overnight.
Combine all the dressing ingredients in a separate small to medium size mixing bowl.
Allow the dressing to sit in the fridge overnight for best results.
Take the chicken out of the fridge 20-30 minutes before cooking.
Drain the marinade from the chicken.
Skewer the chicken pieces. One skewer, if wide enough. If using wood or bamboo, it’s best to use two skewers for the chicken pieces. Fold one piece of chicken thigh and pierce just off midpoint, one skewer to the left of the midpoint, and one to the right. You should be able to fit half the chicken on two skewers (push the pieces close to each other).
Start up your Schwank Grill and allow to preheat for 5 minutes with the grill grate in place and the grate grate set on level 3.
Place your skewers directly on the grill grate.
Lower the grill grate to level 1. Cook for 4 minutes.
Flip each skewer and cook for an additional 4 minutes.
Raise the grill grate to level 3. Cook for 1 minute.
Flip each skewer and cook for 1 additional minute.
Drizzle desired amount of dressing over the chicken and serve immediately.