Ranch Garlic Parmesan Chicken Skewers (Printable)

Tender chicken cubes marinated in creamy ranch garlic sauce, grilled until golden 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

# 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 each piece evenly. Cover bowl and refrigerate for at least 30 minutes, or 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 during grilling.
04 - Thread marinated chicken pieces onto skewers, leaving a small space between each cube to ensure even cooking and proper heat circulation.
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 distinct grill marks.
06 - During the final 2 minutes of grilling, sprinkle Parmesan cheese generously over each skewer. Close grill lid to allow cheese to melt and become slightly golden.
07 - Remove skewers from grill and transfer to serving platter. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk and mayo marinade keeps the chicken incredibly juicy even after grilling
  • Ranch and Parmesan together create that addictive flavor combination everyone craves
  • These come together fast but taste like you put real thought into dinner
02 -
  • Do not skip the buttermilk because it is what keeps the chicken tender on the grill
  • Pat excess marinade off before threading to prevent flare ups on the grill
  • Fresh Parmesan really is worth it here because the pre-grated stuff does not melt the same way
03 -
  • Chicken thighs stay juicier than breasts if you want to experiment
  • Let the skewers rest for a couple minutes before serving so the juices redistribute

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