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These Ranch Garlic Parmesan Chicken Skewers throw together juicy grilled chicken with loads of garlic, plenty of parmesan, and that tangy ranch snap. It's an easy meal that's always a crowd-pleaser. I like these on busy nights when I want something tasty without much effort. A quick soak in the marinade is all it takes for the flavors to pop, and the smoky grill finish really seals the deal.
The first time I tried these right off the grill, the chicken was ridiculously juicy and the cheesy ranch flavor made everyone—including the picky eaters—ask for more
Flavorful Ingredients
- Chicken breasts or thighs: Pick boneless, skinless pieces for easy skewer action. Stays nice and juicy every time.
- Lemon juice: Optional, but gives everything a little zing. Fresh-squeezed is best.
- Olive oil: Adds rich flavor and keeps the chicken extra tender. Go with extra virgin if you can.
- Parsley: Either flat leaf or curly works. Chopped up, it adds a burst of fresh flavor.
- Garlic powder: Kicks up the garlic taste even more.
- Garlic: Go for whole fresh cloves if possible for deep, awesome flavor.
- Black pepper: Freshly cracked gives the most punch and just the right amount of heat.
- Grated parmesan cheese: Get the freshest you can to really let that nutty taste shine through.
- Ranch dressing: Thick and creamy is the goal. This is your main flavor booster.
- Skewers: Metal or wood both work (just soak the wood ones before loading them up) so things cook evenly and are fun to grab.
Easy-to-Follow Steps
- Serve and Top Off
- Let the hot skewers sit a minute before digging in. Toss extra parmesan and parsley on top if you feel like it. These go great with a side of ranch or whatever dip you love—and your favorite sides.
- Fire Up the Grill
- Crank your grill to medium-high. Lay the skewers right on the grates. Cook each side, turning here and there for about 10 to 15 minutes, so the chicken is charred, juicy, and cooked all the way through.
- Get the Skewers Ready
- Slide chunks of your marinated chicken onto each skewer. Leave a little space in between chunks so everything cooks evenly. Remember to soak wooden skewers for about 15 minutes so they don’t burn up.
- Let the Chicken Soak
- Toss your cubed chicken into a big sealable bag or bowl. Dump that marinade on and turn things around until all the pieces are coated. Cover it up and chill for 30 minutes (or up to two hours for more flavor).
- Mix Up the Marinade
- In a medium bowl, stir ranch, parmesan, olive oil, garlic, parsley, black pepper, garlic powder, and lemon juice (if using) until it’s all combined and looks thick. This is what makes your chicken tasty.
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The best thing, hands down, is how the parmesan gets crispy and golden. My kids ask for these anytime we grill, and there’s never a single one left after a party
How to Store Leftovers
Let your leftover skewers cool down, then seal them up tight in the fridge—they’ll stay good for up to three days. Warm them up fast and gentle in the microwave or oven so the chicken doesn’t dry out. Got extra chicken and marinade? Freeze the raw chunks all ready to go, then just thaw and grill whenever you’re hungry later.
Swap Options
Out of ranch? Plain Greek yogurt mixed with chopped herbs and a hit of lemon does the trick. Short on parmesan? Asiago or pecorino work just as well. Chicken thighs for extra tenderness, or swap in mushrooms or tofu to keep it meat-free.
How to Serve
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These are great with a crisp salad or fluffy herbed rice. Try them next to roasted veggies or tucked in a pita with lettuce and tomatoes. For a bigger crowd, set out a platter with extra dipping sauces like a zippy yogurt sauce or barbecue.
Origins and Background
Skewered chicken shows up in lots of cultures—from Mediterranean souvlaki to Middle Eastern kebabs. This ranch and parmesan duo gives it a comforting, all-American spin. The idea actually came about one summer when I wanted something totally new for our BBQ lineup—and everyone loved the switch-up.
Frequently Asked Questions About Recipes
- → How long do you need to marinate the chicken?
Give it at least half an hour, but leave it for a couple hours if you really want those flavors to stick around.
- → Can I swap chicken breasts for thighs?
Absolutely, boneless skinless thighs are great here and stay super moist once cooked on the grill.
- → How do I keep wooden skewers from burning up?
Sit them in some water for 15 minutes before you load the chicken on to stop them from catching fire over the heat.
- → What goes well with these chicken skewers?
Try these with a green salad, corn on the cob, roast veggies, or just dip them in something creamy.
- → Can I cook these in the oven instead of grilling?
Yep! Put them in the oven at 425°F (220°C) for around 20 minutes and flip them partway for a nice bit of browning.