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Buttermilk Chicken Skewers

Buttermilk Chicken Skewers

Are you ready for some summer comfort food? These savory chicken skewers spend a few hours soaking up a completely dairy-free Paleo buttermilk marinade, and then all you have to do is throw them on the grill for a few minutes to get fast and easy protein.

So what’s the secret to making Paleo “buttermilk?” The same secret behind making regular buttermilk: something creamy and cold, and something acidic. In traditional buttermilk, the acid taste comes from fermentation; here, it’s from lemon juice, which also gives the marinade an extra flavor boost. You can throw in some homemade Sriracha sauce if you want a spicy version, or leave it alone for a more classic flavor.

For a vegetable side, these skewers would be great over salad, or maybe with a dish of crunchy coleslaw on the side. Or try them with some light grilled vegetables (zucchini? Eggplant?), maybe drizzled with a little extra buttermilk marinade, if you find out you really like it!

Buttermilk Chicken Skewers Recipe

Servings SERVES: 4Preparation time PREP:10 min. + 5 h.Cooking time COOK: 16 min.


Protein: 59g / %

Carbs: 8g / %

Fat: 45g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 3 lbs chicken thighs, cut into chunks;
  • 1 cup coconut milk;
  • 3 lemons, cut into wedges;
  • 2 tbsp. lemon juice;
  • 1 tbsp. Sriracha sauce; (optional)
  • Sea salt and freshly ground black pepper;
Chicken Skewers preparation


  1. In a bowl, mix together the coconut milk, lemon juice, Sriracha sauce, if using, and season with salt and pepper to taste.
  2. Add the chicken to the coconut milk and place in the refrigerator to marinate for 5 hours.
  3. Preheat your grill to medium-high.
  4. Skewer the chicken on wooden skewers, alternating between chicken and lemon wedges.
  5. Grill the chicken skewers on the preheated grill, covered, for about 8 minutes per sides.