Ranch Garlic Parmesan Chicken Skewers (Print Version)

Tender chicken cubes marinated in creamy ranch-garlic blend, grilled until charred and topped with savory 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

# Directions:

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, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor development.
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 small gaps between pieces for even cooking.
05 - Lightly oil grill grates. Place skewers on the grill and cook for 5–7 minutes per side, turning once, until chicken is fully cooked with distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over skewers. Close grill lid to help cheese melt.
07 - Remove skewers from grill. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk marinade creates impossibly juicy chicken that stays tender even on high heat
  • Ranch and Parmesan transform ordinary grilled chicken into something crave-worthy and special
  • Everything comes together in under an hour but tastes like you spent all day planning
02 -
  • Pat the chicken slightly dry before threading onto skewers if the marinade seems too thick or the chicken will steam instead of grill
  • Let the skewers rest for 3 minutes after grilling to allow the juices to redistribute before serving
  • Pre-shredded Parmesan will not melt properly so always grate it fresh from the wedge
03 -
  • Leave at least a quarter inch between chicken pieces on the skewers to ensure proper heat circulation
  • Use metal skewers if possible because they conduct heat and cook the chicken from the inside out

Go Back