Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cubed
- 1/2 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Wooden skewers, soaked in water
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/2 cup ranch dressing
Instructions
- In a bowl, toss chicken cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Thread the chicken pieces onto soaked skewers.
- Preheat grill or grill pan to medium-high heat.
- Grill chicken skewers for 10 to 12 minutes, turning occasionally, until fully cooked.
- Brush BBQ sauce onto the skewers during the last 2 to 3 minutes of grilling.
- In a large serving bowl, combine romaine lettuce, cherry tomatoes, avocado, red onion, corn, cheddar cheese, and cilantro.
- Arrange grilled BBQ chicken skewers over the salad mixture.
- Drizzle ranch dressing over the top before serving.
- Serve immediately while the chicken is warm and juicy.
Notes
- Chicken thighs stay extra juicy on the grill, but chicken breasts can also be used if preferred.
- Soaking wooden skewers helps prevent burning while grilling.
- Add crispy tortilla strips or crushed tortilla chips for extra crunch and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American