Grilled Ranch Garlic Parmesan Chicken Skewers
These grilled chicken skewers are marinated in a tangy ranch dressing and then brushed with a flavorful garlic parmesan mixture. They're quick, easy to make, and perfect for a weeknight dinner or a summer barbecue. The combination of ranch and garlic parmesan creates a delicious and crowd-pleasing dish.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden or metal skewers
- Grill
- Meat thermometer
- Small saucepan or microwave-safe bowl
- Whisk
- Baking dish (for soaking skewers)
- Grill brush
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup melted butter
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
- Cooking oil for grill grates
Instructions
- In a medium bowl, whisk together the buttermilk, ranch dressing mix, olive oil, garlic powder, and pepper.
- Add the chicken cubes to the marinade, making sure they're fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Soak wooden skewers in water for at least 30 minutes.
- Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece.
- Preheat your grill to medium heat (about 350-400°F or 175-200°C).
- Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the chicken skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken is grilling, melt the butter in a small saucepan or microwave-safe bowl.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Remove the chicken skewers from the grill.
- Brush generously with the garlic butter mixture, then sprinkle with the grated Parmesan cheese.
- Return the skewers to the grill for another 1-2 minutes, just until the Parmesan is melted and slightly golden brown.
- Remove the chicken skewers from the grill and let them rest for a couple of minutes.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
For best results, don't marinate the chicken for longer than 4 hours. Use a meat thermometer to ensure the chicken is cooked through. You can add vegetables like bell peppers, onions, or zucchini to the skewers. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or on the grill. Spice it up by adding red pepper flakes to the marinade. For a keto-friendly version, use sugar-free ranch dressing mix.