Ranch Garlic Parmesan Chicken Skewers (Printer-friendly)

Tender chicken cubes marinated in zesty ranch garlic sauce, grilled until charred and topped with melted Parmesan cheese.

# What You 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 (optional)
13 - Olive oil spray or brush

# How to Make It:

01 - Whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt in a large bowl until well combined.
02 - Add chicken cubes to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, 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 spaces between each piece for even cooking.
05 - Lightly oil grill grates. Place skewers on the grill and cook for 5–7 minutes per side, turning once, until chicken is cooked through with nice grill marks.
06 - Sprinkle Parmesan cheese generously over the skewers during the last 2 minutes of grilling. Close the lid to help the cheese melt.
07 - Remove skewers from the grill, garnish with chopped fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • The ranch marinade keeps the chicken incredibly juicy while building layers of flavor in just 30 minutes
  • Grilling creates those perfect charred edges that make restaurant style food at home
  • Everything cooks on skewers which means easy cleanup and built in portion control
02 -
  • Wooden skewers burn quickly over high heat so soaking them for 30 minutes prevents this completely
  • Overcrowding the skewers prevents proper grilling so leave a tiny bit of space between each chicken cube
  • The Parmesan only needs 2 minutes to melt properly or it will burn and turn bitter
03 -
  • Pat the chicken slightly dry before threading onto skewers if you want extra crispy edges
  • Double the Parmesan and serve extra on the side for sprinkling at the table

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