Ranch Garlic Parmesan Chicken Skewers (Printable Version)

Juicy chicken skewers marinated in zesty ranch garlic blend, grilled with melted Parmesan topping.

# 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

# Directions:

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 in water for 30 minutes prior to threading.
04 - Thread marinated chicken pieces onto skewers, leaving small gaps 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 is fully cooked with internal temperature of 165°F and has distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over skewers. Close grill lid to melt cheese.
07 - Remove skewers from grill. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk and mayo marinade keeps the chicken incredibly juicy even on high heat
  • Ranch and garlic together create that addictive flavor everyone craves
  • Cheese melting directly on the grill makes these feel decadent despite being so simple
02 -
  • Don't marinate longer than 2 hours or the buttermilk will start breaking down the texture too much
  • Metal skewers cook faster than wooden ones since they conduct heat into the chicken
  • The cheese will slide off if you add it too early, so wait until the very end
03 -
  • Pat the chicken slightly dry before threading to reduce flare-ups on the grill
  • Grate extra Parmesan at the table because everyone always wants more

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