These Ranch Garlic Parmesan Chicken Skewers are a perfect mix of bold flavors and simple ingredients. Juicy chicken pieces are marinated in a ranch seasoning blend packed with garlic and then sprinkled with plenty of parmesan cheese for a tasty, cheesy finish. The skewers grill up nicely, getting a little crisp on the outside while staying tender inside.
I love making these when I want something quick but special. The best part is how the garlic and ranch flavors soak into the chicken, making every bite flavorful without needing a lot of extra sauce. I usually let the chicken marinate for a few hours to really boost the taste, and it always ends up being a crowd favorite at our get-togethers.
Serving these skewers with a simple side salad or some roasted veggies makes a great meal, and they’re also fantastic for summer BBQs or casual dinners. I like to keep extra parmesan nearby so everyone can add a little more cheese if they want. These are easy to eat, fun to share, and always come with smiles around the table!
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless breasts because they cook quickly and stay juicy. You can swap in chicken thighs if you prefer more flavor and tenderness.
Ranch Dressing: Ranch is the star here. If you don’t have dressing, mix ranch seasoning with mayo or Greek yogurt for a creamy marinade.
Garlic: Fresh garlic gives the best flavor. Minced garlic works well, but garlic powder can be a handy substitute in a pinch.
Parmesan Cheese: Freshly grated Parmesan melts beautifully on hot chicken. If unavailable, try Pecorino Romano or a hard aged cheese that melts well.
Wooden Skewers: Soaking wooden skewers prevents burning on the grill. If you don’t have them, metal skewers are a great reusable option.
How Can You Keep Chicken Tender and Juicy on the Grill?
Grilling chicken can dry it out if you’re not careful, but these tips help keep the meat juicy:
- Marinate the chicken for at least 1 hour, or up to 3, to let flavors soak in and help tenderize the meat.
- Preheat your grill to medium-high heat so the chicken cooks quickly without drying out.
- Turn the skewers every few minutes to get even cooking and nice grill marks without burning.
- Use a meat thermometer and remove the chicken at 165°F to ensure it’s fully cooked but not overdone.
- Sprinkle Parmesan cheese immediately after grilling so it melts slightly, adding moisture and flavor.
Equipment You’ll Need
- Grill or grill pan – I prefer it for getting those nice grill marks and a smoky flavor.
- Mixing bowl – perfect for tossing the chicken in the marinade.
- Whisk or spoon – easy to combine the marinade ingredients evenly.
- Soaked wooden skewers or metal skewers – wooden ones prevent burning, but metal is reusable and sturdy.
- Tongs or fork – for turning and removing the skewers safely from the grill.
- Meat thermometer – helps to check when the chicken is perfectly cooked (165°F).
Flavor Variations & Add-Ins
- Swap ranch dressing for a spicy buffalo sauce or honey mustard for different flavor profiles.
- Add chopped fresh herbs like cilantro or chives to brighten the taste.
- Incorporate slices of bell peppers or onions between chicken pieces on the skewers for extra veggies.
- Sprinkle with extra spices like crushed red pepper flakes or lemon zest for a different kick or freshness.
Ranch Garlic Parmesan Chicken Skewers
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup ranch dressing (or ranch seasoning mixed with a little mayo or yogurt)
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried parsley (or 1 tbsp fresh chopped parsley)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden skewers, soaked in water for 30 minutes
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus at least 1 hour for marinating (2-3 hours is best for full flavor). Grilling takes about 10-12 minutes, so plan on about 1 hour 30 minutes total.
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine ranch dressing, minced garlic, olive oil, dried parsley, smoked paprika, salt, and pepper. Mix well so everything is blended.
2. Marinate the Chicken:
Add the cubed chicken pieces to the marinade. Toss them so every piece is coated nicely. Cover the bowl and put it in the fridge for at least 1 hour, or up to 3 hours for more flavor.
3. Prepare the Grill and Skewers:
While the chicken marinates, soak wooden skewers in water for 30 minutes to stop them from burning. When ready, preheat your grill or grill pan on medium-high heat.
4. Thread the Chicken on Skewers:
Take the marinated chicken pieces and carefully thread them onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Grill the Skewers:
Place the skewers on the grill. Cook for 10-12 minutes, turning every few minutes so they’re evenly cooked and nicely charred. Check that the internal temperature reaches 165°F (74°C).
6. Add Parmesan and Serve:
Remove the cooked skewers from the grill. While still hot, sprinkle grated Parmesan cheese generously over each skewer so it melts a bit. You can also add a touch of fresh parsley for a nice finish.
Serve these tasty Ranch Garlic Parmesan Chicken Skewers with your favorite dipping sauce or a simple side salad. They’re perfect for BBQs, casual dinners, or anytime you want a quick, flavorful meal!
Can I Use Frozen Chicken for These Skewers?
Yes, but be sure to fully thaw the chicken in the fridge overnight before marinating. Pat the pieces dry with paper towels to prevent excess moisture, which can affect grilling.
How Long Can I Marinate the Chicken?
Marinate for at least 1 hour, but for best flavor, aim for 2-3 hours. Avoid marinating longer than 6 hours to prevent the chicken from becoming too soft.
Can I Cook These Skewers Indoors?
Absolutely! Use a grill pan or broiler in your oven on medium-high heat, turning the skewers frequently for even cooking. Watch closely to prevent burning.
How Should I Store Leftover Skewers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the grill or in the oven to maintain juiciness and flavor.