Ranch Garlic Parmesan Chicken Skewers are a tasty and easy dish that combines juicy chicken pieces with the bold tastes of ranch seasoning, fresh garlic, and a sprinkle of Parmesan cheese. These skewers have a great mix of creamy, cheesy, and herby flavors that make every bite super satisfying. They’re perfect for grilling or baking and have a little crispiness on the outside while staying tender and flavorful inside.
I love making these skewers when I want something simple but impressive to serve family or friends. The ranch and garlic combo is a classic, and adding Parmesan cheese just takes it to the next level. One tip I always follow is to marinate the chicken a bit before cooking to really let all those flavors soak in well. It makes the chicken taste even more delicious and juicy.
These skewers are great on their own as a quick dinner or served alongside a fresh salad or some grilled veggies. I find they’re always a hit at barbecues or casual get-togethers because they’re easy to eat and packed with flavor. Whenever I make these, everyone asks for seconds, which is always a good sign!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts or thighs works best. Thighs are juicier and forgiving if slightly overcooked, while breasts are leaner. Choose what you prefer or have on hand.
Ranch Dressing: Ranch adds creamy tang and herbs. You can use store-bought or homemade. For a lighter version, try Greek yogurt mixed with ranch seasoning.
Garlic: Fresh minced garlic gives a sharp, aromatic flavor. Garlic powder can work, but fresh garlic is tastier and gives better depth.
Parmesan Cheese: Parmesan adds a salty, nutty taste and a bit of crispiness when grilled. If you can’t find Parmesan, Pecorino Romano or Asiago are great substitutes.
How Do I Make Sure The Chicken Stays Juicy and Doesn’t Dry Out?
Marinating the chicken is key! Here’s what helps:
- Cut chicken into even-sized pieces so they cook at the same rate.
- Marinate for at least 30 minutes; 1-2 hours is even better for flavor and moisture.
- Don’t overcook—grill over medium-high heat and turn often for even cooking.
- Use a meat thermometer aiming for 165°F (74°C) to know when it’s safely done but still juicy.
Also, leaving a small gap between pieces on the skewers helps heat circulate and cooks the chicken evenly.
Equipment You’ll Need
- Grill or grill pan – I like it because it gives the chicken nice char marks and smoky flavor.
- Skewers (wooden or metal) – metal ones are reusable; soak wooden skewers in water for 30 minutes if using to prevent burning.
- Mixing bowls – for marinating the chicken and mixing ingredients.
- Tongs – for turning the skewers easily on the grill without burning your hands.
- Meat thermometer – handy to ensure the chicken is cooked to 165°F (74°C) and stays juicy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or pork slices for a different protein option that cooks quickly.
- Dust the chicken with Italian seasoning or red pepper flakes for a little extra kick.
- Add chopped fresh herbs like basil or cilantro after grilling for fresh, bright flavor.
- Sprinkle with crispy bacon crumbles or toasted breadcrumbs for added crunch and richness.
Ranch Garlic Parmesan Chicken Skewers
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch cubes
- 1/2 cup ranch dressing (store-bought or homemade)
- 3 cloves garlic, minced
- 3/4 cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
- 1 teaspoon dried parsley (or fresh chopped parsley for garnish)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes prior to grilling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 30 minutes for marinating your chicken. Grilling time is around 10-12 minutes, so overall, you’ll need about 50 minutes from start to finish to have these delicious skewers ready to enjoy.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a large bowl, mix the ranch dressing, minced garlic, olive oil, black pepper, and salt. Add the chicken cubes and stir so each piece is coated well. Cover the bowl and pop it in the fridge for at least 30 minutes to let those flavors really soak in.
2. Prepare Your Grill and Skewers:
Soak wooden skewers in water for 30 minutes before using—this stops them from burning on the grill. When ready, preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece so they cook evenly.
3. Grill the Chicken:
Place the skewers on the grill and cook for 10-12 minutes total, turning every few minutes so they brown nicely on all sides without burning. Check that the chicken is fully cooked by making sure it reaches 165°F (74°C) inside.
4. Add Parmesan and Garnish:
In the last 2 minutes of grilling, sprinkle some of the grated Parmesan cheese over the chicken on both sides. Once done, remove skewers from the grill and immediately sprinkle the remaining Parmesan and dried or fresh parsley on top for an extra burst of flavor.
5. Serve and Enjoy!
Serve the skewers hot, with extra ranch dressing on the side if you like. They’re perfect alongside a crisp salad or some grilled veggies for a yummy and easy meal everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cutting and marinating. This helps the marinade soak in better and ensures even cooking.
Can I Make These Skewers Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours in advance and keep it covered in the fridge. When ready, grill the skewers fresh for the best flavor and texture.
What Can I Substitute for Ranch Dressing?
If you don’t have ranch on hand, you can mix Greek yogurt with ranch seasoning mix as a homemade alternative. Sour cream or a creamy herb dressing can also work well as a marinade base.
How Should I Store Leftovers?
Keep leftover skewers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken. You can also slice leftover chicken off the skewers for salads or wraps.