Ranch Garlic Parmesan Chicken Skewers

Ranch Garlic Parmesan Chicken Skewers

Ranch garlic parmesan chicken skewers with juicy grilled chicken coated in ranch and a golden parmesan crust. Marinated for 30 minutes to 2 hours, then grilled to 165°F for easy, party-friendly grilled skewers with ranch dip.

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Prep Time 15

Cook Time 12

marinating 30

Total Time 57

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken

2 lb chicken breasts Cut into chunks.

Ranch garlic parmesan marinade

0.5 cup ranch dressing Use for coating and dipping.
0.25 cup olive oil
0.5 cup Parmesan cheese, grated Helps form a golden crust.
4 cloves garlic Minced.
1 ranch seasoning mix 1 packet.
1 tsp Italian seasoning
0.25 tsp salt To taste; adjust after mixing.
0.25 tsp black pepper To taste; adjust after mixing.

Skewers

1 can (wooden skewers) wooden skewers Soak before grilling to prevent burning.

Equipment

1 grill

Method

Make the marinade

Mix ranch dressing, olive oil, grated Parmesan, minced garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until well combined.
Add the chicken chunks to the marinade and toss to coat thoroughly.

Marinate

Marinate the chicken for 30 minutes to 2 hours in the refrigerator.

Thread and grill

Thread the marinated chicken onto soaked wooden skewers, leaving a little space between chunks.
Preheat the grill to medium-high heat.
Grill the skewers for 5-6 minutes per side, until the chicken reaches 165°F.

Serve

Serve the skewers hot with extra ranch for dipping.

Notes

For the best parmesan crust, don’t skip the soak-and-thread step, and grill on medium-high so the coating browns without burning. Refrigerate leftovers in a sealed container for up to 3 days; freezer freeze yes/no: freeze cooked skewers up to 2 months (reheat from thawed). For a lighter option, use low-fat ranch dressing and reduce Parmesan slightly while keeping the marinade ratio.