Ingredients
Method
- Marinate the Chicken – In a large bowl, combine olive oil, ranch seasoning, garlic, Parmesan, salt, and pepper. Toss in the chicken pieces and mix well. Cover and marinate for at least 30 minutes.
- Preheat the Grill – Heat grill to medium-high (about 400°F). If using wooden skewers, soak them ahead of time.
- Assemble the Skewers – Thread the marinated chicken onto the skewers evenly.
- Grill the Skewers – Place skewers on the grill and cook for about 5–7 minutes per side or until internal temperature reaches 165°F.
- Garnish and Serve – Sprinkle with fresh parsley and serve hot. Great with ranch dip, grilled veggies, or a fresh salad.
Notes
Grilled Ranch Garlic Parmesan Chicken Skewers – Helpful Tips
Marinate for Maximum Flavor
• Let the chicken marinate in the ranch, garlic, and Parmesan mixture for at least 30 minutes—overnight is even better.
• Use boneless, skinless chicken thighs for juicier skewers, or chicken breast for a leaner option. Cut Chicken Evenly for Easy Grilling
• Dice chicken into even 1 to 1½-inch chunks so they cook uniformly.
• Avoid overly small pieces—they dry out fast over direct heat. Soak Wooden Skewers (If Using)
• If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning on the grill.
• Or use metal skewers for easy reuse and no soaking required. Grill with Confidence
• Preheat your grill and oil the grates to prevent sticking.
• Cook over medium-high heat, turning skewers every few minutes until chicken is golden and cooked through (internal temp: 165°F). Baste with Extra Flavor
• For even more garlicky-Parmesan punch, brush skewers with a little reserved marinade (not raw) or melted butter mixed with garlic and cheese in the last minute of grilling. Add Texture and Color
• Thread on bell peppers, zucchini, red onion, or cherry tomatoes between chicken chunks for a colorful and flavorful presentation.
• These veggies grill quickly and pair perfectly with the ranch-parmesan flavor. Serving Suggestions
• Serve with ranch dipping sauce, garlic aioli, or a drizzle of Caesar dressing.
• Pairs great with a side of grilled corn, baked potatoes, or a crisp green salad. Make-Ahead & Storage
• You can marinate the chicken up to 24 hours in advance.
• Leftover cooked skewers keep well in the fridge for 3–4 days—remove from skewers for easy storage.
• Reheat in the air fryer or oven to maintain that grilled texture. Tasty Variations to Try
• Spicy Kick – Add crushed red pepper flakes or a splash of hot sauce to the marinade.
• Lemon-Herb Version – Swap ranch for lemon juice, olive oil, garlic, and fresh herbs.
• Low-Carb Veggie Swap – Skip the starchy sides and serve over cauliflower rice or with grilled zucchini ribbons.
• Italian Twist – Mix in a spoonful of pesto with the ranch before marinating for a herby upgrade.
• Let the chicken marinate in the ranch, garlic, and Parmesan mixture for at least 30 minutes—overnight is even better.
• Use boneless, skinless chicken thighs for juicier skewers, or chicken breast for a leaner option. Cut Chicken Evenly for Easy Grilling
• Dice chicken into even 1 to 1½-inch chunks so they cook uniformly.
• Avoid overly small pieces—they dry out fast over direct heat. Soak Wooden Skewers (If Using)
• If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning on the grill.
• Or use metal skewers for easy reuse and no soaking required. Grill with Confidence
• Preheat your grill and oil the grates to prevent sticking.
• Cook over medium-high heat, turning skewers every few minutes until chicken is golden and cooked through (internal temp: 165°F). Baste with Extra Flavor
• For even more garlicky-Parmesan punch, brush skewers with a little reserved marinade (not raw) or melted butter mixed with garlic and cheese in the last minute of grilling. Add Texture and Color
• Thread on bell peppers, zucchini, red onion, or cherry tomatoes between chicken chunks for a colorful and flavorful presentation.
• These veggies grill quickly and pair perfectly with the ranch-parmesan flavor. Serving Suggestions
• Serve with ranch dipping sauce, garlic aioli, or a drizzle of Caesar dressing.
• Pairs great with a side of grilled corn, baked potatoes, or a crisp green salad. Make-Ahead & Storage
• You can marinate the chicken up to 24 hours in advance.
• Leftover cooked skewers keep well in the fridge for 3–4 days—remove from skewers for easy storage.
• Reheat in the air fryer or oven to maintain that grilled texture. Tasty Variations to Try
• Spicy Kick – Add crushed red pepper flakes or a splash of hot sauce to the marinade.
• Lemon-Herb Version – Swap ranch for lemon juice, olive oil, garlic, and fresh herbs.
• Low-Carb Veggie Swap – Skip the starchy sides and serve over cauliflower rice or with grilled zucchini ribbons.
• Italian Twist – Mix in a spoonful of pesto with the ranch before marinating for a herby upgrade.