Ranch Garlic Parmesan Chicken Skewers (Printer-friendly)

Tender chicken cubes marinated in creamy ranch garlic blend, grilled and finished with Parmesan cheese

# What You'll Need:

→ Chicken

01 - 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes

→ Marinade

02 - ½ cup buttermilk
03 - ¼ cup mayonnaise
04 - 1 packet (1 oz) ranch seasoning mix
05 - 3 garlic cloves, minced
06 - 1 tbsp olive oil
07 - 1 tsp dried parsley
08 - ½ tsp black pepper
09 - ½ tsp paprika
10 - ½ tsp salt

→ For Grilling & Garnish

11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - Olive oil spray

# Directions:

01 - Whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt in a large bowl until fully combined.
02 - Add chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to threading.
04 - Thread marinated chicken pieces onto skewers, leaving small gaps between pieces to ensure even cooking.
05 - Lightly oil the grill grates. Place skewers on the grill and cook for 5–7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over each skewer. Close the grill lid to allow cheese to melt and slightly crust.
07 - Remove skewers from grill and transfer to serving platter. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk ranch marinade keeps chicken incredibly juicy while creating that craveable tangy flavor everyone recognizes
  • Grilling brings out a smoky char that pairs perfectly with the salty Parmesan finish
  • These skewers come together fast but taste like you spent all day planning them
02 -
  • Do not skip the buttermilk even if you are tempted to substitute regular milk
  • Let the excess marinade drip off before threading so it does not burn on the grill
  • Wait until the very end to add Parmesan or it will scorch and turn bitter
03 -
  • Room temperature chicken grills more evenly than cold from the fridge
  • Let skewers rest for 5 minutes after grilling so juices redistribute

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