BBQ Chicken Skewers with Herby Ranch Salad Recipe

There’s something deeply comforting about grilled chicken on a stick. Maybe it’s the smoky char, the sticky glaze of barbecue sauce, or the satisfying way it pairs with a fresh, crunchy salad. Either way, these BBQ Chicken Skewers with Herby Ranch Salad are what weeknight dinner dreams are made of. They’re vibrant, flavorful, healthy, and totally doable—even if you’re not a grill master.

This recipe has earned a top spot in our weekly rotation. It all started one warm evening when I had some leftover grilled corn and a fridge full of herbs. I decided to make a creamy, Whole30-style herby ranch from scratch, paired it with BBQ chicken skewers and a chopped salad, and suddenly dinner felt like a gourmet moment without all the stress. Ever since, this has become my go-to whenever I want something hearty but refreshing.

What’s great about this dish is that it’s endlessly flexible. You can prep everything ahead of time, which makes it perfect for busy days. Want to take it to a picnic? Done. Meal prep for the week? Absolutely. Have picky eaters at home? The build-your-own-bowl setup is ideal for that. Plus, the chicken is super juicy thanks to a simple marinade, and the homemade ranch is so full of flavor, you’ll never want the bottled kind again.

Even better, it’s a dish that bridges the gap between indulgent and nourishing. You’ve got protein-rich chicken, heart-healthy avocado oil, and a rainbow of veggies all tied together with a creamy dressing that’s secretly good for you. So whether you’re grilling outside or using a grill pan indoors, this recipe brings the kind of flavors that make you excited for dinner—no matter what day of the week it is.

Why You’ll Love This BBQ Chicken Skewers Recipe

This BBQ Chicken Skewer Salad is the kind of recipe that checks all the boxes. It’s easy, delicious, colorful, and family-friendly, with a flavor profile that works just as well for a quick lunch as it does for an outdoor get-together. Here are a few reasons why you’re going to fall in love with this one.

First and foremost, the flavor combination is everything. You’ve got smoky grilled chicken with that irresistible BBQ glaze, juicy sweet corn, creamy avocado, fresh herbs, and a tangy ranch dressing that pulls it all together. Every bite is perfectly balanced—sweet, savory, fresh, and creamy.

Then there’s the texture. The crisp romaine lettuce gives you that satisfying crunch, the grilled corn adds a little smoky chew, and the tender chicken is the star of the show. Top it off with a creamy dressing and buttery avocado, and you’ve got a dish that feels indulgent without being heavy.

Let’s talk convenience. The chicken marinade only needs about 20 minutes, but you can let it sit longer if you’re prepping ahead. You can also make the ranch dressing up to 3 days in advance. And if you’re really in a time crunch, you can use store-bought mayo as a shortcut for the dressing base.

Another bonus? It’s super customizable. If you’re following Whole30, simply omit the corn and beans. If you’re looking to add even more veggies, you can throw in chopped cucumbers, shredded carrots, or sliced radishes. You could even swap out the chicken for shrimp or tofu if you want a different protein.

Whether you’re feeding a crowd or just yourself, this salad brings big flavor with minimal fuss. It’s one of those dishes that feels special but comes together with everyday ingredients—and that’s the best kind of recipe.

Health Benefits of this BBQ Chicken Skewers

It’s always a win when a meal is as good for your body as it is for your taste buds. This BBQ Chicken Skewer Salad isn’t just delicious—it’s packed with nutrients and wholesome ingredients that support your health in all the right ways.

Let’s start with the chicken. Boneless, skinless chicken breast is a lean source of protein, which helps build and maintain muscle, keeps you fuller longer, and stabilizes blood sugar levels. Because we’re grilling it, you avoid excess oils or fats from frying, making it a lighter choice without sacrificing flavor.

Next up is avocado oil. It’s rich in monounsaturated fats, which are known for supporting heart health and reducing inflammation. Avocado oil also contains vitamin E, an antioxidant that helps protect your cells from damage. It’s a great high-heat cooking oil too, which makes it ideal for grilling.

The salad base is loaded with fiber, antioxidants, and vitamins. Romaine lettuce offers vitamin A, vitamin K, and folate, while grape tomatoes bring a dose of lycopene, which is great for heart and skin health. Black beans (if using) are a wonderful source of plant-based protein and fiber, supporting digestion and long-lasting energy. And don’t overlook the grilled corn—it provides a bit of sweetness and fiber while adding that signature smokiness.

Then there’s the homemade ranch dressing. Instead of using store-bought dressings filled with preservatives and sugar, we’re making it from scratch with healthy fats and fresh herbs. Dill, parsley, garlic, and lemon juice offer anti-inflammatory benefits and digestive support, while coconut milk keeps things creamy and dairy-free.

This recipe is also naturally gluten-free, dairy-free (if using coconut milk), and can be adapted to be Whole30-compliant with just a couple of tweaks. It’s the kind of meal that tastes indulgent but leaves you feeling energized and nourished.

Preparation Time, Servings, and Nutritional Information

This recipe is as efficient as it is flavorful. With a little bit of prep, you can have everything ready and on the table in under an hour, making it a great option for weeknight dinners or weekend gatherings. Here’s a breakdown of what to expect when it comes to time and servings.

Preparation Time:

• Chicken marinating: 20 minutes (or up to 8 hours if prepping ahead)
• Dressing prep: 10 minutes
• Grilling time: 12–15 minutes
• Salad assembly: 10 minutes
• Total time (including overlap): About 45 minutes to 1 hour

Servings:
This recipe makes 4 generous servings. You could stretch it to 6 smaller servings if you serve it alongside other dishes or add extra greens.

Nutritional Information (per serving):

• Calories: 470
• Protein: 36g
• Carbohydrates: 24g
• Fiber: 7g
• Sugars: 10g
• Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 120mg
• Sodium: 780mg

These values are estimates and can vary depending on the specific brands of BBQ sauce and coconut milk you use. If you want to reduce carbs or sugar, simply omit the corn and black beans or use a low-sugar BBQ sauce.

This meal offers a healthy balance of macronutrients—plenty of protein to keep you full, healthy fats to keep your energy steady, and fiber-rich vegetables for digestive health. It’s a meal you can feel really good about eating.

Ingredients List of this BBQ Chicken Skewers

This recipe has three main components: the BBQ chicken skewers, the herby ranch dressing, and the fresh salad. Each one comes together with simple, whole ingredients that are easy to find and work well together.

For the Chicken Skewers:

• 2 lbs boneless skinless chicken breasts
  Cut into 2-inch cubes, this lean protein is the star of the show—marinated and grilled for maximum juiciness.
• 3 tbsp avocado oil
  Adds healthy fats and helps the marinade coat the chicken evenly.
• 1 tsp kosher salt
  Brings out the flavor in the meat.
• 2 cups BBQ sauce (e.g., Primal Kitchen)
  Choose one with minimal added sugars or use your favorite clean-label sauce.
• 8 wooden skewers (6-inch), pre-soaked
  Soaking prevents them from burning on the grill.

For the Herby Ranch Dressing:

• 1 cup light-tasting oil (like avocado or “light” olive oil)
  Provides a neutral base for homemade mayo.
• 1 egg (omit if using mayo)
  Used to emulsify the dressing if you’re making mayo from scratch.
• ½ cup unsweetened full-fat coconut milk
  Makes the dressing creamy while keeping it dairy-free.
• 2 tbsp lemon juice + 1 tbsp red wine vinegar
  Adds acidity and brightness.
• 1 tsp kosher salt + 1 tsp onion powder
  Enhances the herby, savory flavors.
• 2 cloves garlic, minced
  Gives a flavorful kick.
• ¼ cup chopped fresh dill + ¼ cup chopped fresh parsley
  Loads of fresh, herby flavor.
• 1 tsp freshly cracked black pepper
  Adds a bit of heat and balances the richness.

For the Salad:

• 4 ears corn, grilled (omit for Whole30)
  Adds sweetness and smoky flavor.
• 8 cups thinly sliced romaine lettuce (about 2 small heads)
  The crunchy base of the salad.
• 2 tbsp avocado oil
  Used to brush on the corn before grilling.
• 6 green onions, sliced (green parts only)
  Adds mild onion flavor and freshness.
• 2 cups grape tomatoes, quartered
  Juicy and sweet.
• 1 can black beans, rinsed (omit for Whole30)
  Adds fiber and protein.
• ¼ cup chopped cilantro + 2 tbsp chopped basil
  A bright, herbaceous touch.
• 1 avocado, diced
  Creamy and rich, brings everything together.

These fresh, simple ingredients combine to make a truly memorable dish. Up next, we’ll walk through exactly how to bring it all together, step by step.

Step-By-Step Cooking Instructions

This recipe may look like it has a lot of components, but once you break it down, it’s actually quite simple. Everything is prepared in steps that can overlap, so you’ll move efficiently through the process without feeling overwhelmed. Let’s walk through it together, one step at a time.

Step 1: Prepare the Chicken

Start by pounding the chicken breasts to an even thickness. This helps them cook more evenly and stay juicy on the grill. Aim for about ½ inch thick. Once they’re flattened, cut them into 2-inch chunks. Not too small, so they stay juicy, but not too large, so they cook quickly.

Place the chicken in a large mixing bowl. Drizzle with the avocado oil, sprinkle the kosher salt over the top, and pour in 1 cup of the BBQ sauce. Toss everything well to make sure the chicken is coated. At this point, you can let the chicken marinate for just 20 minutes at room temperature if you’re short on time—or if you plan ahead, refrigerate it for 4 to 8 hours for maximum flavor.

Meanwhile, soak your wooden skewers in water if you haven’t already. This step is crucial—it keeps the skewers from burning on the grill. Just place them in a shallow dish of water and let them sit for at least 20–30 minutes while the chicken marinates.

Step 2: Make the Herby Ranch Dressing

While the chicken is marinating, go ahead and make the dressing. If you’re using store-bought mayo, you’ll skip the emulsifying step and simply whisk everything together. But if you’re starting from scratch, here’s how to make it creamy and dreamy.

In a wide-mouthed jar or a tall container, add the light-tasting oil and crack in the egg. Place your immersion blender all the way to the bottom of the container and blend for about 10 seconds. Then, slowly lift the blender upward as the mixture emulsifies, forming a thick mayo.

Once you’ve got your base, add the coconut milk, lemon juice, red wine vinegar, garlic, onion powder, salt, and black pepper. Blend again just until smooth. Finally, stir in the chopped dill and parsley by hand. The herbs give this ranch its bright, fresh flavor and add a gorgeous speckled look.

Pop the dressing into the fridge while you finish preparing the rest of the dish. It’ll thicken a bit and allow the flavors to deepen. If you like a thicker dressing, you can use a little less coconut milk; for a thinner drizzle, just add a splash more.

Step 3: Prep and Grill the Corn

If you’re using corn, rub the ears lightly with avocado oil. This helps them char nicely and adds a little richness. Heat your grill (or grill pan) to medium-high heat—about 350 to 400°F. Place the corn directly on the grill grates and turn them every 2 minutes or so.

You want the kernels to get a little char but not to burn. Total grill time should be about 10 to 12 minutes. The corn will become slightly tender and pick up that beautiful smoky flavor. Once done, set the corn aside to cool slightly. You’ll cut the kernels off the cob later.

Step 4: Skewer and Grill the Chicken

While the corn is grilling, thread your marinated chicken pieces onto the soaked wooden skewers. Leave a little space between each piece so the heat can circulate and cook them evenly. Aim for about 4 to 5 chunks per skewer.

Place the skewers on the grill and let them cook for 3 to 4 minutes on the first side. You should see some grill marks forming. Then, flip them over, baste with some of the remaining 1 cup of BBQ sauce, and cook another 3 to 4 minutes on the second side. You can flip and baste one more time if you’d like more glaze.

The internal temperature of the chicken should reach 165°F. Once it hits that, remove the skewers from the grill and set them aside to rest. Resting helps the juices redistribute and keeps the chicken moist.

Step 5: Assemble the Salad

While the chicken is resting, it’s time to pull everything together. Start with your romaine lettuce—make sure it’s sliced thin for that perfect crisp texture. Add it to a large salad bowl.

Then, layer in your green onions, grape tomatoes, black beans (if using), fresh cilantro, and chopped basil. Cut the kernels off the grilled corn and add those in, too.

Now it’s time for the dressing. Pour in your desired amount of herby ranch and toss gently to coat all the veggies. If you’re serving this to a group, you can leave the dressing on the side and let everyone dress their own bowls.

Dice up your avocado last so it doesn’t brown. Gently toss it in with the salad.

Step 6: Serve and Enjoy

Lay the grilled BBQ chicken skewers over the top of the salad, either on a platter or directly in individual bowls. The skewers make for a stunning presentation, and everyone can just pull one off and dig in.

At this point, you’ve got a complete meal: flavorful protein, crisp vegetables, creamy dressing, and all the texture your taste buds could ask for.

How to Serve this BBQ Chicken Skewers

Serving this dish is where the fun really begins. It’s incredibly versatile and works for a variety of settings and occasions. Whether you’re hosting friends or just feeding your family on a Tuesday night, this salad-and-skewers combo feels special but is super easy to pull off.

You can serve the salad and skewers in individual bowls for a polished presentation. Place a bed of dressed salad at the bottom, top with a skewer or two, and garnish with extra herbs or a drizzle of dressing. It’s colorful, vibrant, and downright beautiful.

If you’re doing a buffet-style or family dinner, arrange the salad in a big serving bowl and stack the skewers on a platter. Let everyone help themselves—especially handy if you’re feeding kids or picky eaters who like to build their own plates.

This recipe is also ideal for meal prep. Simply portion the dressed salad into containers and pack the chicken skewers separately. The salad holds up well for a day or two (especially if you leave the dressing off until serving), and the chicken reheats beautifully.

You can even get creative with presentation. Serve everything taco-style in lettuce cups, use the salad as a filling for wraps, or turn it into a bowl meal with quinoa or brown rice as a base. The possibilities are endless.

No matter how you serve it, this dish feels wholesome, satisfying, and just a little bit indulgent—in the best possible way.

Pairing Suggestions

To really round out your meal, consider pairing your BBQ Chicken Skewers and Herby Ranch Salad with a few complementary sides or drinks. Here are some of my favorite pairings to elevate the experience without overcomplicating things.

For something simple and refreshing, a fresh fruit salad works beautifully. Think watermelon, pineapple, or mango—something juicy and sweet to contrast the smoky chicken and creamy dressing. You could also serve sliced cucumbers or pickled veggies on the side for a little zing.

Grain lovers can add a scoop of fluffy rice or quinoa. These neutral bases soak up any extra ranch or BBQ sauce and make the meal extra hearty. A scoop of couscous or bulgur would also work if you’re not following Whole30.

A cool side dish like a citrusy coleslaw or chilled cucumber salad adds crunch and brightness. You could even go for roasted sweet potatoes for something warm and comforting that complements the BBQ flavor.

When it comes to beverages, keep things light and crisp. A sparkling lime water, fresh lemonade, or a chilled herbal iced tea works perfectly here. If you’re not following a specific dietary plan, you could pair it with a mocktail or a light sparkling beverage infused with mint or ginger for a more festive vibe.

If you’re serving this for guests, consider offering flatbread or soft dinner rolls on the side. They’re perfect for soaking up any leftover dressing and make the meal feel even more complete.

The beauty of this recipe is how well it plays with others. Whether you’re keeping things light or going all out, you’ll find plenty of ways to turn this salad into the centerpiece of a truly satisfying meal.

Storage, Freezing & Reheating Instructions

One of the best things about this BBQ Chicken Skewer Salad is how well it stores and reheats. Whether you’re prepping ahead for busy weekdays, saving leftovers, or making extra for meal prep, this recipe is a total time-saver and doesn’t lose its flavor or texture.

Storing in the Refrigerator

For optimal freshness, store the salad and chicken separately. Once cooled, place the chicken skewers in an airtight container and refrigerate for up to 3–4 days. The salad (without dressing) will also stay crisp in an airtight container for up to 2 days. If you’ve already tossed the salad with dressing, it’s best to eat it within 24 hours, as the lettuce may begin to wilt.

The homemade herby ranch dressing should be stored in a jar or sealed container in the fridge. It will stay fresh for up to 5 days. Give it a good stir or shake before using, especially if the ingredients separate a bit over time.

Freezing the Chicken

If you’d like to freeze the BBQ chicken for future meals, remove the skewers after cooking and let the chicken cool completely. Place the pieces on a parchment-lined baking sheet in a single layer and freeze for about 1–2 hours until solid. Then transfer the frozen chicken to a freezer-safe zip-top bag or container. It will keep well for up to 3 months.

To thaw, place the frozen chicken in the fridge overnight. You can reheat it gently in the oven at 350°F until warmed through, about 10–15 minutes. Or reheat in a covered skillet over medium-low heat with a splash of water to keep it from drying out.

Reheating Tips

When reheating, avoid using the microwave for the chicken if you want to maintain the grilled texture. Instead, opt for the oven, toaster oven, or stovetop.

If your leftover salad includes dressing and is already mixed, you can refresh it by tossing in a handful of freshly chopped lettuce and a drizzle more dressing to restore the crunch.

This dish is perfect for making ahead, whether you’re planning lunches for the week or storing leftovers from dinner. With proper storage and a few easy reheating steps, it tastes just as good the second time around.

Common Mistakes to Avoid in this BBQ Chicken Skewers

Even with a simple recipe like this one, there are a few common missteps that can affect your final results. Here’s what to watch out for, and how to make sure your salad and skewers turn out perfectly every single time.

Overcooking the Chicken

It’s easy to let chicken dry out on the grill, especially if you walk away or don’t flip it in time. Always use an instant-read thermometer to check the internal temperature, which should be 165°F. Pull it off the grill as soon as it hits that point and let it rest for a few minutes before serving.

Not Marinating Long Enough

While 20 minutes of marinating is the minimum, giving the chicken more time—up to 8 hours—makes a huge difference in flavor and juiciness. If possible, marinate it earlier in the day or the night before. You’ll be rewarded with deeply flavorful chicken.

Skipping the Skewer Soak

It might seem like a small detail, but soaking your wooden skewers is crucial if you’re grilling. Dry skewers will burn or break apart on the grill, which can ruin the presentation and the cook time. Just 30 minutes in water is enough to prevent this.

Dressing the Salad Too Early

If you toss the salad with dressing and let it sit for too long, the lettuce will lose its crispness and become soggy. Always wait to dress the salad until right before serving, or keep the dressing on the side for individual portions.

Cutting the Avocado Too Soon

Avocado tends to brown quickly once it’s exposed to air. To keep it fresh and vibrant, wait until the very end to dice it and gently fold it into the salad. You can even drizzle it with a bit of lemon juice to prevent browning.

By avoiding these simple mistakes, you’ll ensure your salad is crisp, your chicken is juicy, and your meal is as flavorful as it was meant to be.

Pro Tips of this BBQ Chicken Skewers

To take this BBQ Chicken Skewer Salad from good to unforgettable, here are a few of my best pro tips. These are the kinds of things I’ve picked up after making this recipe more times than I can count—and they make a big difference.

Use a Grill Pan for Indoor Cooking

Don’t have an outdoor grill? No problem. A stovetop grill pan works beautifully. Just make sure to heat it until it’s really hot before placing the chicken down. You’ll still get those gorgeous grill marks and smoky flavor.

Double the Dressing

Trust me on this one—make a double batch of the herby ranch. Not only is it perfect for this salad, but it’s also amazing as a dip for veggies, a sauce for wraps, or even drizzled over roasted potatoes. It keeps in the fridge for up to 5 days and tastes even better the next day.

Toast the Corn Before Grilling

If you really want that deep, smoky flavor from the corn, consider charring it slightly before grilling. You can do this under the broiler for a few minutes or directly over a gas flame using tongs. Then grill as directed. It adds another layer of flavor that’s absolutely worth it.

Let the Chicken Rest

After grilling, always give the chicken a few minutes to rest before serving. This allows the juices to redistribute, so each bite is moist and flavorful. It also helps the BBQ sauce set up into a glossy glaze on the outside.

Prep Everything in Advance

This recipe is perfect for prepping ahead. You can marinate the chicken and make the dressing a day in advance. You can also chop most of the salad ingredients ahead of time—just wait to add the avocado and dressing until serving. That way, everything is quick to assemble when you’re ready to eat.

Following these simple pro tips will elevate your dish, streamline the process, and leave you feeling like a total kitchen pro.

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?

Absolutely. You can marinate the chicken, prep the dressing, and chop most of the salad ingredients ahead of time. Just wait to assemble the salad and grill the chicken until you’re ready to serve.

Can I use a different cut of chicken?

Yes. Boneless, skinless chicken thighs work wonderfully here. They’re even more forgiving on the grill and tend to stay juicy longer. Just adjust the cook time slightly, as thighs may need a minute or two more on the grill.

What if I don’t have fresh herbs?

If fresh herbs aren’t available, you can use dried herbs in the dressing. Use about one-third the amount, since dried herbs are more concentrated. Keep in mind the flavor won’t be as bright, but it will still be tasty.

Can I make the dressing without eggs?

Yes. If you prefer to skip the egg or don’t have an immersion blender, you can use 1 cup of store-bought light mayo as the base. Then simply stir in the remaining dressing ingredients.

Is this BBQ Chicken Skewers recipe gluten-free?

It is naturally gluten-free, assuming your BBQ sauce and other ingredients are certified gluten-free. Always double-check labels to be sure, especially with packaged sauces and spices.

What can I use instead of coconut milk?

If you’re not avoiding dairy, you can substitute buttermilk or full-fat Greek yogurt for the coconut milk in the dressing. Both will give it a tangy, creamy texture.

Can I make this BBQ Chicken Skewers recipe vegetarian?

You can! Replace the chicken with grilled tofu, tempeh, or a mix of roasted vegetables like zucchini and mushrooms. The herby ranch and salad still pair beautifully with plant-based proteins.

What can I do if I don’t have a grill?

A stovetop grill pan or a heavy skillet works just as well. You can even roast the chicken in the oven at 400°F for about 20 minutes, flipping halfway through.

How spicy is this dish?

This recipe is not spicy unless your BBQ sauce has heat. If you like a little kick, add crushed red pepper flakes to the marinade or sprinkle chili powder into the dressing.

How do I keep leftovers fresh?

Store the chicken, salad, and dressing separately in airtight containers in the fridge. The chicken will last 3–4 days, the dressing 5 days, and the undressed salad up to 2 days.

Conclusion & Call to Action

There’s a reason this BBQ Chicken Skewer Salad with Herby Ranch Dressing has become a staple in my kitchen—it’s everything I want in a meal: fast, fresh, flavorful, and full of feel-good ingredients. From the smoky, glazed chicken to the creamy, herby dressing and crisp salad, every bite is a burst of delicious balance.

Whether you’re hosting a backyard dinner, meal-prepping for the week, or just trying to make a Tuesday night feel a little more special, this dish delivers. It’s packed with nourishing protein, vibrant vegetables, and bold, comforting flavor. Plus, it’s flexible enough to make it your own. Want to switch up the herbs? Add more veggies? Swap in a new protein? Go for it.

I hope you give this recipe a try and that it becomes a new favorite in your kitchen, too. Don’t be afraid to get creative, add your own spin, and make it work for your lifestyle. And if you do make it, I’d love to hear how it turned out. Share your version, tag your photos, or leave a comment—I’m always excited to see your creations.

So go ahead, fire up the grill (or the stove), grab a bowl, and dig in. Your new favorite dinner is just a few steps away. Let’s make something delicious!

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