Starting this one off with a hot take: most dips for chicken are horrible and bland!! But, believe me when I tell you that you’ll want to dip chicken, french fries, vegetables, and anything else that’s remotely dippable in this chimichurri ranch. It is PACKED with flavor because it combines two sauces that are each super flavorful on their own. Chimichurri is intensely garlicky and vinegary, with lots of herbs and spice from red pepper flakes, too. Ranch, of course, is the creamy, fatty dressing and dip we all know and love. The two combined are insanely flavorful, almost like they were made for each other from the start!
I kept the spice blend for the chicken super simple so that it wouldn’t compete with the bold flavors of the dip; the turmeric and smoked paprika add a touch of sweetness and smoke, which are basically the only two flavors you don’t get from the chimichurri ranch itself. These skewers are perfect for a party because you can make the dip days in advance, and the chicken tenders grill up in minutes. Skewering them also makes them a perfect appetizer or handheld main dish, and guests can take as many as they want depending on their appetite!
1. What’s Chimichurri?
This is an ingredient and a sauce originally from Argentina. It’s usually served as a table condiment for topping meats, and is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar.
2. Don’t Overcook Your Chicken!
There’s one all too common problem with grilled chicken, and it’s that it’s usually painfully dry. Chicken tenders are especially prone to this since they’re so small, so be SURE not to overcook your chicken. If you’re never sure when your chicken is done, an instant read thermometer is a very inexpensive investment, and will tell you exactly when your chicken reaches 165°F.
3. Why Skewers?
Skewers ensure small cuts like a chicken tender don’t fall through your grill grates, and they also make this a fun, handheld recipe, perfect for appetizers, small plates, or snacking!