Brochetas de pollo a la parrilla con ranch, ajo y parmesano

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup melted butter
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Cooking oil for grill grates

Preparación

1. 1

   In a medium bowl, whisk together the buttermilk, ranch dressing mix, olive oil, garlic powder, and pepper.

2. 2

   Add the chicken cubes to the marinade, making sure they're fully coated.

3. 3

   Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

4. 4

   Soak wooden skewers in water for at least 30 minutes.

5. 5

   Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece.

6. 6

   Preheat your grill to medium heat (about 350-400°F or 175-200°C).

7. 7

   Make sure the grates are clean and lightly oiled to prevent sticking.

8. 8

   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).

9. 9

   While the chicken is grilling, melt the butter in a small saucepan or microwave-safe bowl.

10. 10

    Add the minced garlic and cook for about 30 seconds, until fragrant.

11. 11

    Remove the chicken skewers from the grill.

12. 12

    Brush generously with the garlic butter mixture, then sprinkle with the grated Parmesan cheese.

13. 13

    Return the skewers to the grill for another 1-2 minutes, just until the Parmesan is melted and slightly golden brown.

14. 14

    Remove the chicken skewers from the grill and let them rest for a couple of minutes.

15. 15

    Garnish with fresh parsley, if desired, and serve immediately.