Ranch Garlic Parmesan Chicken Skewers (Printable)
Tender chicken cubes marinated in creamy ranch garlic blend, grilled and topped with melted Parmesan cheese.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
→ Marinade
02 - 0.5 cup buttermilk
03 - 0.25 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 - 0.5 tsp black pepper
09 - 0.5 tsp paprika
10 - 0.5 tsp salt
→ For Grilling & Garnish
11 - 0.5 cup freshly grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - Olive oil spray
# How to Make:
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 to prevent burning.
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 to 7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops grill marks.
06 - During the last 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 Tips:
01 -
- The buttermilk and mayo marinade makes the chicken impossibly tender
- Everything can be prepped ahead and threaded onto skewers when you are ready
- That salty Parmesan crust against the charred grill marks is magic
02 -
- Soaking wooden skewers prevents them from burning into charcoal on the grill
- Parmesan melts best when sprinkled at the very end, not earlier
- Letting the chicken marinate longer than two hours makes the texture mushy
03 -
- Chicken thighs stay juicier than breasts if you have the extra time to debone them
- A squeeze of fresh lemon right before serving brightens the whole dish