Ranch Garlic Parmesan Chicken Skewers (Printable)
Tender chicken cubes marinated in creamy ranch garlic sauce, grilled and finished with melted Parmesan cheese.
# 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
13 - Olive oil spray
# Steps:
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 bowl and toss thoroughly to coat evenly with the marinade. Cover with plastic wrap 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 (approximately 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
04 - Remove chicken from marinade, allowing excess to drip off. Thread marinated chicken pieces onto skewers, leaving a small space between each piece to ensure 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 reaches an internal temperature of 165°F and develops distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over each skewer. Close the grill lid to allow cheese to melt and become slightly golden.
07 - Remove skewers from the grill and transfer to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The ranch buttermilk combo keeps the chicken incredibly tender even over high heat
- Everything mixes in one bowl and the grill does the rest of the work
02 -
- I once forgot to soak the wooden skewers and watched them catch fire over the flames
- Letting the chicken sit in the marinade closer to 2 hours makes a huge difference
03 -
- Chicken thighs stay juicier than breasts if you do not mind a little extra prep
- Pat the skewers dry before adding Parmesan so the cheese sticks instead of sliding off