Ranch Garlic Parmesan Chicken Skewers (Print)

Tender chicken marinated in zesty ranch-garlic blend, grilled golden and finished with melted Parmesan cheese.

# 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

# How To Make It:

01 - Whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt in a large bowl until smooth and well combined.
02 - Add chicken cubes to the marinade, tossing thoroughly to coat all pieces. Cover bowl and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor penetration.
03 - Heat grill or grill pan to medium-high temperature. Soak wooden skewers in water for 30 minutes if using to prevent burning.
04 - Remove chicken from marinade and thread onto skewers, leaving small gaps between pieces for even cooking. Discard remaining marinade.
05 - Lightly oil grill grates. Place skewers on grill and cook for 5–7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops distinct grill marks.
06 - During the final 2 minutes of cooking, generously sprinkle Parmesan cheese over each skewer. Close grill lid to allow cheese to melt and slightly crust.
07 - Transfer skewers to serving platter. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk and mayo keep the chicken incredibly juicy while the ranch seasoning creates this addictive tangy crust that everyone keeps asking about
  • These skewers come together in under an hour but taste like you spent all day planning something special
02 -
  • Dont skip the buttermilk even if you think it sounds weird, it's the secret weapon that keeps chicken from drying out on high heat
  • Parmesan burns faster than you'd expect, so add it at the very end and keep a close eye on things
03 -
  • Clean your grill grates while they're hot before starting, and the chicken will release much easier
  • Let the skewers rest for about 5 minutes after grilling so the juices redistribute throughout the meat

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