1. In a large mixing bowl, combine the ranch dressing, minced garlic, grated Parmesan, olive oil, chopped parsley, smoked paprika, salt, and black pepper. Stir until well blended.
2. Add the cubed chicken pieces to the marinade, making sure every piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if you have the time. I find that letting the chicken soak overnight brings out the best flavors—Mama Lou always said patience is the secret ingredient.
3. Preheat your grill or grill pan over medium-high heat. If using wooden skewers, remember to soak them beforehand to avoid any burning.
4. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece to ensure even cooking.
5. Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and has a nice golden char. You’ll know the chicken is ready when its juices run clear and it feels firm to the touch.
6. Remove from the grill and let the skewers rest for a couple of minutes. This helps the juices redistribute, making each bite tender and juicy.
7. Garnish with a sprinkle of extra Parmesan and fresh parsley before serving. I like to add a squeeze of lemon for a fresh, bright finish—something Mama Lou always did to lift the flavors.

One of my favorite tips for grilling these skewers is to keep a close eye on the heat. Too hot, and the outside burns before the inside cooks; too cool, and you lose that beautiful char. Finding that balance is a bit like the way Mama Lou balanced flavors in her kitchen—with love and attention.