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Juicy Grilled Ranch Garlic Parmesan Chicken Skewers on a platter, garnished with fresh parsley.

Grilled Ranch Garlic Parmesan Chicken Skewers

Tender, juicy chunks of chicken are bathed in a creamy, tangy marinade of ranch, garlic, and herbs, then grilled to smoky perfection. Finished with a flourish of salty Parmesan cheese and fresh parsley, these skewers are a simple yet incredibly flavorful dish perfect for any backyard gathering or weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1 to 1.5-inch cubes
  • 1/4 cup olive oil
  • 3 cloves fresh garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp salt, or to taste
  • 1/2 cup grated Parmesan cheese, preferably freshly grated
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Equipment

  • Grill (outdoor or indoor grill pan)
  • Skewers (8-10, wooden or metal)
  • Large bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Tongs
  • Platter (for serving)

Method
 

  1. In a large bowl, whisk together the olive oil, dry ranch seasoning packet, minced fresh garlic, garlic powder, onion powder, salt, and pepper to create the marinade.
  2. Add the cubed chicken to the bowl and toss thoroughly to ensure each piece is well-coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  4. Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to ensure even cooking.
  5. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
  6. Place the skewers on the grill and cook for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has visible char marks. The internal temperature should reach 165°F (74°C).
  7. Remove the skewers from the grill and place them on a clean platter. Immediately sprinkle generously with the grated Parmesan cheese and chopped fresh parsley.
  8. Let the skewers rest for 5 minutes to allow the juices to redistribute. Just before serving, finish with a squeeze of fresh lemon juice over the top.

Notes

For best results, use freshly grated Parmesan as it melts better than pre-shredded varieties. Don't overcrowd the chicken on the skewers to ensure a good char. For a flavor boost, add 1/2 teaspoon of smoked paprika to the marinade. You can also add vegetables like bell peppers, cherry tomatoes, and red onion to the skewers. If you don't have a grill, these can be cooked on an indoor grill pan, in a cast-iron skillet on the stovetop, or under an oven broiler.