Chicken tenders grill quickly—almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces—a creamy ranch and a spicy romesco—that pair nicely with crudités, too.

Martha Stewart Living, May 2021


Credit: David Malosh

Recipe Summary

40 mins
12 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.

  • Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.

  • Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

Cook's Notes

If you're using wooden skewers, soak them in water for 30 minutes before threading the chicken onto them so they don't catch fire on the grill. The dipping sauces can also be served with crudités like carrot and celery sticks or used to dress salads