Ranch Garlic Parmesan Chicken Skewers (Printable)
Juicy chicken marinated in ranch garlic blend, grilled with melted Parmesan topping.
# 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 (optional)
13 - Olive oil spray or brush
# How To Make It:
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 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 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 allow the cheese to melt.
07 - Remove skewers from the grill. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The buttermilk marinade makes the chicken impossibly tender, almost like it's been slow-cooked
- That moment when the Parmesan hits the hot grill and creates a salty, golden crust is pure magic
02 -
- Wooden skewers must soak or they'll burn and turn to ash on the grill
- Patting excess marinade off before grilling prevents flare-ups and helps the sear form properly
03 -
- Room temperature chicken grills more evenly than cold straight from the fridge
- A final squeeze of fresh lemon right before serving brightens all the rich flavors