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Under 1 HourGrillLunchAppetizersComfort Food

Volcano Chicken Skewers With Cilantro Lime Ranch

These spicy grilled chicken skewers are your new go-to for backyard cookouts: juicy, caramelized, and loaded with bold sweet-heat flavor from Thai chili sauce and sriracha. A 30-minute marinade does all the heavy lifting, so all you have to do is show up to the grill. Basting each skewer with a buttery chili glaze builds deep, sticky caramelization that makes every bite ridiculously good. The creamy cilantro lime ranch on the side ties it all together and honestly works as a dip for everything else on the table, too.

Vinny DelGiudice
Tasty Team
Total Time

1 hr

1 hr

Prep Time

45 minutes

45 min

Cook Time

15 minutes

15 min

Volcano Chicken Skewers With Cilantro Lime Ranch
Total Time

1 hr

1 hr

Prep Time

45 minutes

45 min

Cook Time

15 minutes

15 min

Ingredients

for 6 servings

Chicken Skewers

  • 3.5 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • ¼ cup avocado, plus 1 tablespoon, divided
  • ½ cup sweet thai chili sauce
  • ¼ cup sriracha
  • 2 tablespoons fresh lime juice
  • 2 tablespoons unsalted butter

Cilantro Lime Ranch

  • ½ cup buttermilk
  • ½ cup sour cream
  • ¼ cup fresh cilantro, minced
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon water
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt

Nutrition Info

  • Calories 571
  • Fat 31g
  • Carbs 9g
  • Fiber 0g
  • Sugar 6g
  • Protein 64g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, whisk together the garlic powder, paprika, onion powder, 1 teaspoon salt, and cayenne pepper. Add the chicken pieces and 1 tablespoon of the avocado oil and toss until the chicken is evenly coated.
  2. In a medium bowl, whisk together the remaining ¼ cup avocado oil, the Thai chili sauce, sriracha, and lime juice. Pour half of the sauce over the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Reserve the remaining sauce.
  3. Make the cilantro lime ranch: In a medium bowl, whisk together the buttermilk, sour cream, cilantro, mayonnaise, lime juice, water, garlic, and ½ teaspoon salt until smooth. Refrigerate until ready to serve.
  4. Preheat the grill to medium heat (around 450˚F/230˚C). Thread the marinated chicken pieces tightly onto the skewers. You should get 6 to 7 skewers.
  5. In a small saucepan over low heat, melt the butter, then whisk in the reserved sauce until smooth. Remove from heat and set aside for basting. Alternatively, melt the butter in a microwave-safe bowl and whisk in the reserved sauce.
  6. Place the skewers on the grill. Turn the skewers every 5 minutes, brushing each with the butter-sauce mixture to build a caramelized layer, until the chicken reaches an internal temperature of 165˚F (75˚C), for a total of 15 minutes.
  7. Remove the skewers from the grill and let them rest for 5 minutes. Serve with the cilantro lime ranch alongside for dipping.
  8. Enjoy!
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Volcano Chicken Skewers With Cilantro Lime Ranch