Ranch Garlic Parmesan Chicken Skewers (Printable)
Marinated chicken skewers with ranch, garlic, and Parmesan, grilled to juicy perfection.
# 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 (optional)
13 - Olive oil spray or brush
# How to Make It:
01 - In a large bowl, whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt until well combined.
02 - Add chicken cubes to the marinade, tossing 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 to prevent burning.
04 - Thread marinated chicken pieces onto skewers, leaving a small space between each piece for 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 is cooked through and has distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over the skewers. Close the grill lid to allow cheese to melt evenly.
07 - Remove skewers from the grill and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The buttermilk keeps the chicken crazy tender while the ranch gives it that familiar comforting flavor everyone secretly loves
- Everything can be prepped ahead and the actual grilling takes barely fifteen minutes
02 -
- Do not skip the wooden skewer soak unless you want them to catch fire and turn your dinner into a bonfire
- The cheese goes on at the very end because it burns faster than you would expect
03 -
- Pat the chicken slightly dry before threading if you want more pronounced grill marks
- Double the recipe because leftovers make amazing lunch wraps the next day