I had to share my Ranch Garlic Parmesan Chicken Skewers in Grilled Chicken Recipes because a creamy ranch, garlic, and Parmesan marinade offers a savory twist I couldn’t keep to myself.
Grilled Ranch Garlic Parmesan Chicken Skewers – A Flavor Explosion! I love a dish that hits you fast, makes you curious and then keeps pulling you back for more.
These skewers do that; the tang of ranch dressing meets bright garlic and a sneaky savory kick so each bite feels like a mini surprise. I threw these on the grill one night and they turned a plain Grilled Dinner into something people actually argued over, and yeah the idea of Chicken Skewers suddenly seemed way more exciting.
If you like bold flavors youll want to see what happens next.
Ingredients
Grilled Ranch Garlic Parmesan Chicken Skewers: A Flavor Explosion!
- Chicken: packs protein, low carb, lean cut has B vitamins helps muscle repair
- Ranch dressing: creamy, adds tangy fat and flavor, can be calorie heavy so watch portions
- Parmesan: salty umami, gives protein and calcium, a little goes a long way
- Garlic: big flavor, low calorie, may support immunity, used raw or roasted
- Olive oil: heart healthy fats, helps absorb nutrients, keeps chicken juicy on grill
- Lemon juice: bright acidity cuts richness, adds fresh tang and vitamin C
- Parsley: fresh herb, small vitamin boost, adds color and fresh bite to skewers
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 3/4 cup ranch dressing (store bought or homemade)
- 1/3 cup finely grated Parmesan cheese, packed a little
- 3 cloves garlic, minced or about 1 tablespoon jarred minced garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional but nice)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 8 to 10 wooden skewers or metal skewers
How to Make this
1. If using wooden skewers soak them in water for at least 30 minutes so they don’t burn, metal skewers you can skip this.
2. In a bowl whisk together 3/4 cup ranch, 1/3 cup finely grated Parmesan (packed a little), 3 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using) and 2 tablespoons chopped parsley until smooth.
3. Reserve 2 to 3 tablespoons of that marinade in a separate small bowl for basting or serving so you’re not using raw marinade later.
4. Add the 1 1/2 pounds of 1-inch chicken pieces to the remaining marinade, toss well to coat, cover and refrigerate at least 30 minutes; overnight is better. If you’re rushed 15 to 20 minutes still helps.
5. Preheat grill to medium-high heat (around 400F) and oil the grates lightly with a paper towel dipped in oil so the chicken won’t stick.
6. Thread the marinated chicken onto the skewers, leaving small gaps between pieces so heat circulates and they cook evenly.
7. Grill the skewers 3 to 4 minutes per side, turning every few minutes so you get even char and no burning, total cook time about 10 to 12 minutes depending on your grill and whether you used breasts or thighs. Aim for an internal temp of 165F.
8. During the last 2 to 3 minutes baste with the reserved marinade or brush a little extra olive oil, but don’t use the marinade that sat with raw chicken unless you boiled it first.
9. Remove skewers from the grill and let rest 4 to 5 minutes so juices redistribute, then sprinkle extra grated Parmesan and chopped parsley before serving.
Equipment Needed
1. Wooden or metal skewers (if wooden soak at least 30 minutes so they dont burn)
2. Large mixing bowl for the marinade
3. Small bowl to reserve 2 to 3 tablespoons of marinade
4. Whisk (or a fork) plus measuring cups and spoons
5. Chef’s knife and cutting board to cut the chicken into 1 inch pieces
6. Grill or grill pan and long handled tongs for turning the skewers
7. Paper towel and a pair of tongs or tongs-wrapped paper towel to oil the grates without getting burned
8. Pastry brush for basting with the reserved marinade or extra olive oil
9. Instant read meat thermometer and a platter to let the skewers rest before serving
FAQ
Grilled Ranch Garlic Parmesan Chicken Skewers – A Flavor Explosion! Recipe Substitutions and Variations
- Chicken: swap boneless breasts for thighs if you want juicier bites, or use turkey breast for a leaner option, or go vegetarian with extra-firm tofu (press it well) or seitan and marinate longer so it soaks up the flavor.
- Ranch dressing: make a lighter swap with plain Greek yogurt plus ranch seasoning or chopped herbs, or use sour cream thinned with a little milk, or mix mayo and a splash of buttermilk for a richer homemade stand-in.
- Parmesan cheese: use Pecorino Romano if you like a sharper, saltier kick (reduce added salt), Asiago works great too, or nutritional yeast as a vegan, cheesy alternative.
- Lemon juice: swap with white wine vinegar or apple cider vinegar for acidity, or use fresh lime juice for a brighter, tangier note; if you want richness instead of tang, a tablespoon of melted butter will help.
Pro Tips
1) Marinate longer when you can. 30 minutes helps but overnight is better, it really lets the flavors sink in. If you’re short on time cut the pieces smaller so they absorb faster.
2) Make the pieces the same size so they cook evenly, or pound breasts thin first, otherwise some bits will be dry and some raw. Thighs are more forgiving if you worry about overcooking, just watch the hot spots on your grill.
3) Don’t brush on reserved marinade until the last few minutes unless you boil it first, food-safety stuff. Use a probe thermometer and pull the chicken at 165F then let it rest a few minutes, that rest makes it juicier.
4) Control flare ups by leaving small gaps between chunks on the skewer and oiling the grates well, also keep your grill at medium-high not blasting hot. Right off the grill squeeze fresh lemon and a little extra grated Parmesan or melted garlic butter for better flavor, it makes a big difference.
Grilled Ranch Garlic Parmesan Chicken Skewers – A Flavor Explosion! Recipe
I had to share my Ranch Garlic Parmesan Chicken Skewers in Grilled Chicken Recipes because a creamy ranch, garlic, and Parmesan marinade offers a savory twist I couldn't keep to myself.
4
servings
591
kcal
Equipment: 1. Wooden or metal skewers (if wooden soak at least 30 minutes so they dont burn)
2. Large mixing bowl for the marinade
3. Small bowl to reserve 2 to 3 tablespoons of marinade
4. Whisk (or a fork) plus measuring cups and spoons
5. Chef’s knife and cutting board to cut the chicken into 1 inch pieces
6. Grill or grill pan and long handled tongs for turning the skewers
7. Paper towel and a pair of tongs or tongs-wrapped paper towel to oil the grates without getting burned
8. Pastry brush for basting with the reserved marinade or extra olive oil
9. Instant read meat thermometer and a platter to let the skewers rest before serving
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
-
3/4 cup ranch dressing (store bought or homemade)
-
1/3 cup finely grated Parmesan cheese, packed a little
-
3 cloves garlic, minced or about 1 tablespoon jarred minced garlic
-
2 tablespoons olive oil
-
1 tablespoon fresh lemon juice
-
1/2 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon smoked paprika (optional but nice)
-
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
-
8 to 10 wooden skewers or metal skewers
Directions
- If using wooden skewers soak them in water for at least 30 minutes so they don't burn, metal skewers you can skip this.
- In a bowl whisk together 3/4 cup ranch, 1/3 cup finely grated Parmesan (packed a little), 3 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (if using) and 2 tablespoons chopped parsley until smooth.
- Reserve 2 to 3 tablespoons of that marinade in a separate small bowl for basting or serving so you're not using raw marinade later.
- Add the 1 1/2 pounds of 1-inch chicken pieces to the remaining marinade, toss well to coat, cover and refrigerate at least 30 minutes; overnight is better. If you're rushed 15 to 20 minutes still helps.
- Preheat grill to medium-high heat (around 400F) and oil the grates lightly with a paper towel dipped in oil so the chicken won't stick.
- Thread the marinated chicken onto the skewers, leaving small gaps between pieces so heat circulates and they cook evenly.
- Grill the skewers 3 to 4 minutes per side, turning every few minutes so you get even char and no burning, total cook time about 10 to 12 minutes depending on your grill and whether you used breasts or thighs. Aim for an internal temp of 165F.
- During the last 2 to 3 minutes baste with the reserved marinade or brush a little extra olive oil, but don't use the marinade that sat with raw chicken unless you boiled it first.
- Remove skewers from the grill and let rest 4 to 5 minutes so juices redistribute, then sprinkle extra grated Parmesan and chopped parsley before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 235g
- Total number of serves: 4
- Calories: 591kcal
- Fat: 37.8g
- Saturated Fat: 9g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 22.6g
- Cholesterol: 191mg
- Sodium: 709mg
- Potassium: 550mg
- Carbohydrates: 3.8g
- Fiber: 0.4g
- Sugar: 1.2g
- Protein: 55.9g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 120mg
- Iron: 1mg