Ranch Chicken Satay

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4 from 69 votes

Ranch Chicken Satay

20 minutes


  • 4 boneless skinless chicken breast halves (6-oz.)
  • 1 1/2 tablespoons ranch dressing (6-oz.)
  • ranch dressing (6-oz.)
  • 1 sprig thyme


  • Instructions Soak 8 wooden skewers in water for 10 minutes while you prepare the chicken.
  • Slice the chicken breasts lengthwise into long strips that are about ½ inch thick.
  • Season chicken strips on all sides with 1½ tablespoons ranch seasoning and thread onto wooden skewers.
  • Heat grill to medium-high (or heat a tablespoon of coconut oil in a cast iron skillet over medium-high).
  • Add chicken to grill (or skillet) and cook 5 minutes, flip and cook another 4 to 5 minutes or until chicken is cooked through and no longer pink.
  • Meanwhile make the sauce by placing the softened cream cheese, broth and ranch seasoning in a bowl or blender.
  • Combine until smooth.
  • Taste and adjust seasoning to your liking.
  • Place dressing in a dish to dip chicken satay.
  • Garnish with thyme.
  • Store extras in airtight container for up to 4 days.
  • Can be frozen for up to 1 month.
  • To reheat chicken, place on a lightly greased skillet for 2 minutes per side or until heated to your liking.

Originally posted 2019-02-20 18:36:07.

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