Ranch Garlic Parmesan Chicken Skewers (Print Version)

Tender grilled chicken cubes coated in zesty ranch garlic marinade, finished with melted Parmesan cheese

# Recipe Ingredients:

→ 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

# Directions:

01 - Whisk together buttermilk, mayonnaise, ranch seasoning, minced garlic, olive oil, dried parsley, black pepper, paprika, and salt in a large bowl until thoroughly combined.
02 - Add chicken cubes to the marinade, 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 in water for 30 minutes to prevent burning.
04 - Thread marinated chicken pieces onto skewers, leaving small space between each piece for even cooking.
05 - Lightly oil grill grates. Place skewers on grill and cook 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 grilling, sprinkle Parmesan cheese generously over skewers. Close grill lid to allow cheese to melt and adhere to chicken.
07 - Remove skewers from grill, garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk keeps the chicken incredibly tender, even if you accidentally leave it on the grill a minute too long
  • Everything can be prepped ahead, so you're actually relaxed when guests arrive
  • That melted Parmesan crust creates little salty corners everyone fights over
02 -
  • Don't marinate longer than 2 hours or the buttermilk will start breaking down the meat texture too much
  • Metal skewers cook the chicken faster from the inside out, so adjust your time accordingly
  • Letting the skewers rest for just 2 minutes after grilling keeps all those juices inside instead of on your plate
03 -
  • Clean your grill grates while they're hot, right before cooking, for the best non-stick surface
  • Use tongs to flip the skewers instead of a fork, which would let all those juices escape
  • If the cheese isn't melting, tent some foil over the top for just 30 seconds

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