Ranch Garlic Parmesan Chicken Skewers (Printable)

Tender chicken cubes marinated in creamy ranch garlic sauce, grilled and finished with 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 (optional)
13 - Olive oil spray or brush

# 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 bowl and toss 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 prior to threading.
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 develops nice grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over the skewers. Close the grill lid to help the cheese melt.
07 - Remove skewers from the grill. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • The buttermilk mayo combo creates the most tender chicken youve ever grilled, almost like a steakhouse marinade but way easier
  • Ranch and garlic together on the grill release this incredible aroma that makes neighbors wander over to see whats cooking
  • Fresh Parmesan melting over hot chicken turns a simple weeknight dinner into something that feels restaurant quality without the effort
02 -
  • Medium-high heat is crucial, too high and the outside burns before the inside is done, too low and you lose those caramelized grill marks that make this dish special
  • Let the skewers rest for about 3 minutes after grilling, which seems counterintuitive but helps the juices redistribute instead of running out onto your plate
  • Soaking wooden skewers for 30 minutes is not optional, I once had an entire batch catch fire and learned this lesson the hard way
03 -
  • Pat the chicken slightly dry before threading to help the marinade adhere better during grilling instead of dripping off into the flames
  • Use metal skewers if you have them, they conduct heat to cook the meat from the inside out and never burn

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