Ranch Garlic Parmesan Chicken Skewers (Printable Version)
Tender chicken marinated in creamy ranch garlic blend, grilled with melted Parmesan for a quick weeknight meal or outdoor gathering.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
→ Marinade
02 - 0.5 cup buttermilk
03 - 0.25 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 - 0.5 tsp black pepper
09 - 0.5 tsp paprika
10 - 0.5 tsp salt
→ For Grilling & Garnish
11 - 0.5 cup freshly grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - Olive oil spray
# How To Make:
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, 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 in water for 30 minutes prior to threading.
04 - Thread marinated chicken pieces onto skewers, leaving small spaces between pieces 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 displays distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over skewers. Close grill lid to allow cheese to melt and adhere to chicken.
07 - Remove skewers from grill. Garnish with fresh chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender without any fancy techniques
- That moment when the Parmesan hits the grill and creates these irresistible golden crusts
02 -
- Pat the chicken slightly before threading so the marinade does not drip and cause flare ups on the grill
- Let the skewers rest for just a couple minutes after grilling so the juices redistribute
03 -
- Cutting the chicken while it is slightly chilled makes for cleaner, more uniform cubes
- Double the Parmesan amount if you are serving serious cheese lovers