Ranch Garlic Parmesan Chicken Skewers

Why You’ll Love This Recipe

I love this recipe because it balances bold flavors with ease. The ranch adds creaminess and tang, garlic brings a punch of savory depth, and parmesan finishes with that nutty richness. The best part is that I can prepare the skewers ahead of time, then grill or bake them when I’m ready. They’re versatile too—I serve them as a main dish, slide them over a fresh salad, or even make them into fun handheld appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• Ranch dressing (bottled or homemade)

• Fresh garlic, minced

• Grated parmesan cheese

• Olive oil

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped (optional, for garnish)

• Wooden or metal skewers

Directions

1. Marinate the chicken: In a large bowl, whisk together ranch dressing, minced garlic, olive oil, parmesan, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for stronger flavor).

2. Prepare the skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken onto the skewers.

3. Grill or bake:

   • Grill method: Preheat grill to medium-high heat. Cook skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.

   • Oven method: Preheat oven to 425°F (220°C). Place skewers on a lined baking sheet and bake for 15–18 minutes, flipping halfway, until cooked through.

4. Serve: Sprinkle with extra parmesan and fresh parsley or chives before serving.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes (plus marinating)

• Cook Time: 15 minutes

• Total Time: 30 minutes (plus marinating)

Variations

• Add vegetables like bell peppers, zucchini, or mushrooms to the skewers for color and freshness.

• Swap parmesan for pecorino romano for a sharper flavor.

• For a spicier kick, add a teaspoon of crushed red pepper flakes or hot sauce to the marinade.

• Try serving with a side of ranch for dipping.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the oven at 350°F until warmed through. Microwaving works too, but it may make the chicken less crispy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I love using thighs because they stay extra juicy and flavorful on the grill.

Do I need to marinate the chicken?

Even 30 minutes makes a big difference, but if I have the time, marinating for a few hours helps the flavors soak in deeper.

Can I bake these instead of grilling?

Absolutely. Baking at 425°F gives the chicken a nice golden finish if grilling isn’t an option.

What can I serve these skewers with?

I like pairing them with rice, roasted veggies, a fresh salad, or even inside pita bread with extra ranch drizzle.

Can I prepare these ahead of time?

Yes! I often marinate and thread the skewers the night before, then keep them covered in the fridge until ready to cook.

Conclusion

These Ranch Garlic Parmesan Chicken Skewers are a quick, flavorful, and versatile recipe I keep coming back to. Whether I’m grilling outdoors or baking indoors, they never disappoint. With minimal ingredients and maximum taste, they’re the kind of dish that makes weeknights easier and gatherings more delicious.

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