Ranch Garlic Parmesan Chicken Skewers (Printer-friendly)
Juicy chicken skewers with zesty ranch garlic marinade and melted Parmesan topping.
# 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 ranch seasoning mix (1 oz)
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 or brush
# 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.
02 - Add chicken cubes to the marinade, tossing to coat completely. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
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. Place skewers on the grill and cook for 5–7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over skewers. Close the grill lid to melt the cheese.
07 - Remove skewers from grill, garnish with fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The buttermilk mayo marinade keeps chicken tender even after high heat grilling
- Ranch and garlic create that addictive flavor everyone craves
- Melting Parmesan directly on the grill adds a crispy salty crust
02 -
- Soaking wooden skewers prevents them from burning on the grill
- Letting excess marinade drip off before threading keeps the grill from smoking
- Sprinkling Parmesan too early causes it to burn and taste bitter
03 -
- Cheese melts best when sprinkled right before the skewers finish cooking
- Patting chicken slightly dry before threading helps those grill marks develop