Pin this Savory chicken cubes soak in a tangy buttermilk and mayonnaise ranch blend loaded with garlic, parsley, and spices. After marinating, thread onto skewers and grill until beautifully charred and cooked through. A generous dusting of freshly grated Parmesan melts over the chicken during the final minutes, creating a salty, umami-rich crust that complements the zesty ranch flavors.
Last summer my brother showed up with a random bag of wooden skewers and said we were grilling whatever I could make in twenty minutes. The marinade came together in a panic, but that first bite had everyone leaning over the grill asking what I put in it.
My neighbor actually texted me at 11pm after our block party demanding the recipe. She said her teenage son who hates chicken went back for thirds and now asks for these every time they fire up the grill.
Ingredients
- Boneless chicken breasts: Cutting into uniform cubes ensures everything cooks at the same speed
- Buttermilk: The acidity tenderizes the meat while creating that creamy coating
- Ranch seasoning: One packet saves measuring a dozen dried herbs and spices
- Minced garlic: Fresh cloves give way more punch than garlic powder ever could
- Freshly grated Parmesan: The real stuff melts better than pre shredded cheese
Instructions
- Whisk the marinade:
- Combine buttermilk, mayonnaise, ranch seasoning, garlic, olive oil, parsley, pepper, paprika and salt in a large bowl until smooth
- Marinate the chicken:
- Add cubed chicken and toss until coated, then refrigerate at least 30 minutes
- Prepare for grilling:
- Heat grill to medium high and soak wooden skewers in water for 30 minutes if using
- Thread the skewers:
- Place marinated chicken pieces onto skewers leaving small gaps between each piece
- Grill the skewers:
- Cook 5 to 7 minutes per side until grill marks appear and chicken is cooked through
- Add the cheese:
- Sprinkle Parmesan generously in the last 2 minutes and close the lid to melt
- Garnish and serve:
- Top with fresh parsley if you want some color and serve immediately while hot
Pin this These skewers have become my go to whenever friends come over for casual dinners. Something about food on sticks just makes people relax and talk more.
Making Them Ahead
The chicken can marinate overnight in the fridge which actually makes it even better. Just keep everything in the bowl and thread when you are ready to cook.
Grill Versus Oven
When it rains I bake these at 400°F for about 20 minutes turning halfway. The Parmesan still gets bubbly but you miss those signature char lines.
Serving Ideas
A simple green salad with ranch dressing echoes the flavors without feeling repetitive. Grilled zucchini slices or roasted corn also work beautifully alongside.
- Squeeze fresh lemon right before serving for brightness
- Extra Parmesan on the table never hurts
- Leftovers reheat surprisingly well the next day
Pin this Hope these become a regular at your summer gatherings too. There is something pretty perfect about food that brings people together around the grill.
Recipe FAQs
- → How long should I marinate the chicken?
-
Marinate the chicken for at least 30 minutes, but you can refrigerate it for up to 2 hours for deeper flavor penetration.
- → Can I bake these instead of grilling?
-
Yes, bake at 400°F (200°C) for 18-22 minutes, turning halfway through. Add Parmesan during the last 3 minutes.
- → What can I substitute for buttermilk?
-
Mix ½ cup regular milk with 1 tablespoon lemon juice or white vinegar, let stand 5 minutes before using.
- → Do I need to soak wooden skewers?
-
Yes, soak wooden skewers in water for 30 minutes before grilling to prevent burning and scorching.
- → How do I know when the chicken is done?
-
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer, and juices should run clear.
