Grilled Ranch Garlic Parmesan Chicken Skewers
Juicy chicken skewers marinated in a creamy ranch, garlic, and parmesan blend, then grilled until smoky and charred. A simple, flavorful dish perfect for BBQs, weeknight dinners, or party appetizers.
Ingredients
For the Marinade:
- ½ cup ranch dressing (store-bought or homemade)
- ¼ cup grated parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice (optional)
For the Skewers:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Wooden or metal skewers
Instructions
- In a bowl, combine ranch dressing, parmesan cheese, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice. Stir until well combined.
- Place cubed chicken in a resealable plastic bag or shallow dish. Pour marinade over chicken, coating all pieces evenly. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
- If using wooden skewers, soak in water for 15 minutes before use. Thread marinated chicken onto skewers, leaving small gaps between pieces.
- Preheat grill to medium-high heat. Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (75°C) and has a nice char.
- Remove skewers from grill and let rest a few minutes. Garnish with chopped parsley and extra parmesan if desired. Serve with your favorite dipping sauce.
Notes
Notes: For juicier skewers, use chicken thighs instead of breasts. Marinate overnight for deeper flavor if time allows. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Marinated chicken can be frozen for up to 3 months.