Ranch Garlic Parmesan Chicken Skewers (Print View)

Tender chicken cubes marinated in creamy ranch-garlic blend, grilled and topped with melted Parmesan cheese for an irresistible main dish.

# 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 Grelling & Garnish

11 - ½ cup freshly grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - Olive oil spray

# Method:

01 - Whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt in a large bowl until smooth.
02 - Add chicken cubes to the marinade, toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes if using.
04 - Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.
05 - Lightly oil grill grates. Cook skewers for 5–7 minutes per side, turning once, until chicken reaches 165°F internally and develops grill marks.
06 - Sprinkle Parmesan cheese generously over skewers during the last 2 minutes. Close grill lid to melt cheese.
07 - Remove skewers from grill. Garnish with fresh parsley if desired. Serve immediately.

# Insider Tips:

01 -
  • The marinade does double duty, tenderizing the chicken while infusing it with that addictive ranch garlic flavor everyone secretly craves
  • Grilling goes so fast that these skewers became my weeknight salvation when I need something impressive but refuse to spend hours in the kitchen
02 -
  • Patting excess marinade off the chicken before grilling prevents flare ups and helps the chicken develop better color instead of steaming in its coating
  • Room temperature chicken grills more evenly, so let the skewers sit out for about fifteen minutes while the grill heats up
03 -
  • Thread the chicken in a slight wave pattern rather than straight lines to prevent it from spinning when you try to turn the skewers
  • Let the chicken rest for a few minutes after grilling so the juices redistribute rather than running out onto the plate at first cut

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