Ranch Garlic Parmesan Chicken Skewers (Printable Version)

Tender chicken marinated in zesty ranch garlic blend, grilled and finished with melted Parmesan for a quick, flavorful meal.

# 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

# How To Make:

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 the 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 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 develops grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over the skewers. Close the grill lid to help the cheese melt.
07 - Remove skewers from the grill and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken incredibly tender even on the grill
  • Ranch and garlic together create that addictive flavor everyone craves
  • Ready in about an hour but most of that time is hands off marinating
02 -
  • Wooden skewers need a 30 minute soak or they will catch fire on the grill
  • Do not skip the buttermilk, it completely changes the texture of the meat
  • Fresh Parmesan from the wedge melts way better than the pre grated stuff in the tub
03 -
  • Pat the chicken slightly dry before threading so the marinade does not cause flare ups
  • Let the skewers rest for 2 minutes after grilling so the juices redistribute

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