Ingredients:

  • 75 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 2 tablespoons dry ranch seasoning mix
  • 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
  • 4 cloves garlic, minced finely
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 8-10 wooden skewers (soaked in water for at least 30 minutes)
  • 2 tablespoons fresh parsley, chopped, for finishing

Instructions:

  1. If using wooden skewers, soak them in water for a minimum of 30 minutes to prevent burning on the grill.
  2. Cut the chicken breasts into uniform 1-inch cubes and place them in a large mixing bowl.
  3. Create the marinade by whisking together the buttermilk, olive oil, dry ranch seasoning, grated Parmesan, minced garlic, black pepper, and smoked paprika until well combined.
  4. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally up to 4 hours.
  5. Remove chicken from the marinade, allowing excess liquid to drip off. Thread the chicken pieces tightly onto the soaked skewers. Discard the remaining marinade.
  6. Preheat your grill to medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates.
  7. Place the skewers on the hot grill grates. Grill for 5–6 minutes per side, turning only once.
  8. Cook until the internal temperature reaches 165°F (74°C) and the exterior is nicely charred.
  9. Remove skewers from the grill and let them rest for 5 minutes. Sprinkle generously with fresh chopped parsley and a light dusting of extra Parmesan before serving the Grilled Ranch Garlic Parmesan Chicken Skewers.