BBQ Chicken Skewers with Homemade Cilantro Lime Ranch

Each summer, the Mr. and I bike the Chain of Lakes in downtown Minneapolis.

The lakes are undoubtedly beautiful, but they are also full of memories between the two of us, making them all the more special. When I moved to Minneapolis, I spent my first morning running around Lake Harriet. Lake Calhoun and Lake of the Isles also became places where I read, swam, biked and kayaked almost daily. The lakes were my safe haven — a much needed place of rest for a college intern.

When Alex and I moved here permanently in 2014, he proposed to me less than week later, on the Lake of the Isles. Three months later we took our engagement photos in that very same spot.

No matter where life takes us, the lakes will always hold a special place in our hearts and biking around them allows  us to relive the memories. Once we finished biking this weekend, I knew I wasn’t going to be up for an elaborate dinner. But I also was craving meat BIG TIME to replenish my energy.

These BBQ Chicken Skewers and Homemade Cilantro Lime Ranch were the perfect solution. By using chicken tenders instead of breasts, there is no cutting involved so all you have to do is thread them on the skewers as is! And THE RANCH. Like whoa. So addicting and also SO good for vegetable dipping. Unlike me, if you don’t eat it all you can refrigerate the dip in an airtight container for up to three days.