Ranch Garlic Parmesan Chicken Skewers (Print View)
Tender grilled chicken on skewers with zesty ranch garlic marinade and melted Parmesan topping.
# 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 (optional)
13 - Olive oil spray or brush
# Step-by-Step Directions:
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 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 to prevent burning.
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 with internal temperature of 165°F and has distinct grill marks.
06 - During the last 2 minutes of grilling, sprinkle Parmesan cheese generously over the skewers. Close the grill lid to help the cheese melt and become slightly golden.
07 - Remove skewers from the grill. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The buttermilk marinade keeps the chicken incredibly tender while the ranch seasoning creates that addictive flavor everyone craves
- These skewers come together faster than you can imagine, making them perfect for hectic weeknights or unexpected guests
02 -
- Patting the chicken slightly dry before threading helps the marinade adhere better and prevents excessive smoking on the grill
- The cheese addition timing is critical, add it too early and it will burn, too late and it will not melt properly
03 -
- Let the skewers rest for a few minutes after grilling to keep the juices from running out when you cut into them
- Preheat your grill properly and oil the grates just before adding the skewers to prevent sticking