1. Prepare the Chicken

1. Cut the chicken breasts or thighs into even, bite-sized cubes (about 1 inch). This ensures even cooking on the skewers.

2. Marinate the Chicken

1. In a large mixing bowl, combine ranch dressing, Buffalo sauce, olive oil, lemon juice, minced garlic, smoked paprika, onion powder, salt, and black pepper. Mix well.
2. Add the chicken cubes to the marinade, tossing to coat each piece evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For the best flavor, marinate the chicken for up to 4 hours.

3. Preheat the Grill

1. Preheat your grill to medium-high heat (around 375°F/190°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning.

4. Assemble the Skewers

1. Thread the marinated chicken cubes onto skewers. If adding vegetables, alternate between chicken, bell peppers, onions, or zucchini for colorful skewers.

5. Make the Buffalo Ranch Glaze

1. In a small bowl, mix Buffalo sauce, ranch dressing, and melted butter until smooth. Set aside for basting during grilling.

6. Grill the Skewers

1. Lightly oil the grill grates to prevent sticking.
2. Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
3. In the last few minutes of cooking, brush the skewers with the Buffalo ranch glaze on all sides.

7. Serve and Garnish

1. Remove the skewers from the grill and transfer them to a serving platter.
2. Garnish with freshly chopped parsley or chives and serve with extra ranch or blue cheese dressing for dipping.