This post is sponsored by Tony Chachere’s but all opinions are 100% my own.

One of my favorite chicken recipes to make while grilling season is still in full effect, these blackened chicken thigh skewers with a cilantro ranch jalapeno ranch dipping sauce are perfect for serving alongside roasted potatoes, a side salad, or some rice. The chicken is marinated in my favorite Tony Chachere’s chicken marinade and then seasoned on both sides with their Spices and Herb seasoning for the ultimate blackened and tender chicken. I make an easy dipping sauce to go alongside that you will want to keep in the fridge at all times for all of the things! These blackened chicken thighs are a must make before the end of summer!

I love using boneless skinless chicken thighs for this recipe, but feel free to use chicken breasts as well. I simply cut up the chicken into one inch pieces and then marinate it in Tony Chachere’s chicken marinade that adds so much flavor and tenderizes the chicken. From there you simply skewer the meat, season it with Tony Chachere’s Spices and Herbs Seasoning and throw it on the grill. The sauce can be made in advance and then served when dinner is ready and feel free to add in some veggies onto the skewers as well if you want.

I love serving these skewers for a summer party or a weeknight dinner. Once marinated, they cook up on the grill in under 20 minutes, making them an ideal weeknight meal.

Make sure to check out Tony Chachere's so you can snag this chicken marinade and other delicious products!

Ingredients:

For the Chicken:

2 Lb. Boneless Skinless Chicken Thighs
1 Cup Tony Chacheres’s Chicken Marinade
3 Tbsp. Tony Chachere’s Spice and Herbs
Nonstick Avocado Oil Spray

For the Sauce:

1/2 Cup Mayonnaise
1/2 Cup Greek Yogurt
1/4 Cup Buttermilk
2 Tbsp. Tony Chachere’s Original Creole Seasoning
1 Tsp. Dried Dill
1/2 Tsp. Onion Powder
1/4 Tsp. Garlic Powder
1/4 Cup Chives
1/2 Jalapeño (leave seeds for extra heat)
1/4 Cup Cilantro
2 Tbsp. Lemon Juice

Directions:

Slice Chicken into 1 inch cubes.
Add Tony Chachere’s Chicken Marinade to the chicken and let sit for at least 30 minutes in the refrigerator.
Preheat grill to medium high heat.
Remove the chicken from the marinade and layer onto skewers.
Season on both sides with Tony Chachere’s Spice and Herbs Seasoning and spray with avocado oil spray to prevent chicken from sticking.
Add chicken to the grill and cook on each side for 4-5 minutes until chicken has cooked through.
While the chicken is cooking, make the sauce by combining mayonnaise, Greek yogurt, buttermilk, Tony Chachere’s Creole Seasoning, dill, onion powder, garlic powder, chives, jalapeno, cilantro, and lemon juice and blend to combine.
Remove chicken from the grill and serve alongside plenty of dipping sauce and enjoy.

How delicious do these look? They are a must make before grilling season is over!

Blackened Chicken Thigh Skewers with Cilantro Jalapeno Ranch Dipping Sauce