Ranch Garlic Parmesan Chicken Skewers (Printable)

Tender chicken cubes marinated in buttermilk ranch and garlic, grilled until golden and topped with savory Parmesan cheese.

# What goes in:

→ 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 - In a large bowl, whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt until smooth and 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 prior to threading.
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 nice grill marks.
06 - During the last 2 minutes of grilling, sprinkle Parmesan cheese generously over skewers. Close grill lid to help cheese melt. Remove from heat and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The ranch marinade keeps the chicken ridiculously tender while infusing every bite with tangy flavor
  • That melted Parmesan crust creates this incredible savory crunch that people cant stop talking about
  • Everything comes together in about an hour but tastes like you spent all day planning it
02 -
  • Do not skip the marinating time, even 30 minutes makes a huge difference in tenderness
  • Let the grill grates get properly hot before adding the skewers for those restaurant quality sear marks
03 -
  • Pat the chicken slightly dry before threading if you want more pronounced grill marks
  • Double the Parmesan mixture if your crew loves that extra cheesy crust

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