Ranch Garlic Parmesan Chicken Skewers
Tender, juicy chicken skewers marinated in creamy ranch dressing, fresh garlic, and parmesan cheese, then grilled to smoky perfection. Perfect for weeknight dinners or entertaining.
Ingredients
- ½ cup ranch dressing store-bought or homemade
- ¼ cup grated parmesan cheese freshly grated preferred
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon dried parsley or fresh parsley
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice optional
- 1½ lbs chicken breast or thighs cut into 1-inch cubes
- 8 –10 wooden or metal skewers
Instructions
- Prepare the Marinade:
- In a medium bowl, combine ranch dressing, parmesan cheese, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice (if using). Stir until smooth and creamy.
- Marinate the Chicken:
- Place cubed chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat well. Seal or cover and refrigerate for at least 30 minutes.
- Prepare the Skewers:
- If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.
- Grill the Skewers:
- Preheat grill to medium-high heat. Cook the skewers for 10–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Serve:
- Remove skewers from the grill and let rest for 2–3 minutes. Garnish with extra parsley or parmesan if desired. Serve hot.
Notes
Use a meat thermometer to ensure the chicken is safely cooked. Don’t overcrowd the skewers for more even cooking. For variation, try adding red pepper flakes for heat or swapping ranch for Caesar dressing. Leftovers keep refrigerated for up to 3 days or can be frozen for 2 months.
