Chicken on a stick. It's as simple as grilling can get. A skewer, protein, and a hot fire. Minimal prep and even less cleanup.
While a lot of times I grill kebabs using a simple rub, a marinade provides a different profile, especially when it consists of buttermilk. By far, some of the best chicken I have ever had started with a buttermilk bath. Buttermilk's acidic nature makes all the difference. These skewers are no exception.
Skewers are a simple meal, and while a marinade isn't necessary, the buttermilk makes it so.
Buttermilk Marinated Chicken Skewers
By Mike Lang, Buttermilk Dressing adapted from Weber’s Time to Grill
1 lb boneless skinless chicken breasts, cut into 1 inch chunks (And yes, mine came from a whole chicken)
1 red bell pepper, cut into 1 inch chunks
1 green pepper, cut into 1 inch chunks
1 yellow onion, halved and…you guessed it, cut into 1 inch chunks
4 skewers (metal or wood. If wood, be sure to soak in water for at least an hour)