Ranch Garlic Parmesan Chicken Skewers (Printable)

Tender chicken marinated in zesty ranch-garlic blend, grilled and topped with melted Parmesan for an irresistible dinner.

# 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
13 - Olive oil spray

# Steps:

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 distinctive grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over the skewers. Close the grill lid to allow the cheese to melt slightly.
07 - Remove skewers from the grill and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk keeps the chicken ridiculously tender while the ranch creates this addictive crust that people cant stop eating
  • Everything comes together in under an hour but tastes like you planned it for days
02 -
  • The cheese will stick better if you don't move the skewers after sprinkling it
  • Overcrowding the grill drops the temperature fast, so work in batches if necessary
03 -
  • Chicken thighs stay juicier than breasts if you don't mind a little extra prep time
  • Let the skewers rest for 2 minutes after grilling so the juices redistribute

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