Ranch Garlic Parmesan Chicken Skewers (Printable)
Tender chicken cubes marinated in creamy ranch garlic sauce, grilled until charred and topped with savory 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
13 - Olive oil spray
# How To Cook:
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. Soak wooden skewers in water for 30 minutes if using.
04 - Thread marinated chicken pieces onto skewers, leaving small space between each piece for even cooking.
05 - Lightly oil grill grates. Place skewers on grill and cook for 5–7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops grill marks.
06 - Sprinkle Parmesan cheese generously over skewers during the last 2 minutes of grilling. Close lid to melt cheese.
07 - Remove skewers from grill, garnish with fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The buttermilk keeps the chicken incredibly tender while it picks up all that ranch garlic flavor
- Everything happens in one bowl making cleanup almost nonexistent
02 -
- Soaking wooden skewers prevents them from turning into charcoal on the grill
- Letting the chicken rest for a few minutes after grilling keeps all those juices inside where they belong
03 -
- Pat the chicken slightly dry before threading to get better grill contact
- Pre-grate your Parmesan from a wedge instead of using the pre-grated stuff