Save Pin
Whenever grilling season hits and I’m craving something super tasty but super easy, these Garlic Ranch Parmesan Chicken Skewers are a favorite. Every bite is loaded with garlicky ranch and a big hit of cheesy parmesan. Even my fussy eaters beg for seconds—they go fast at my place!
I whipped these up for a backyard bash and now they show up at every summer hangout. The first time, the mouthwatering smell brought neighbors over to see what I was cooking.
Irresistible Ingredients
- Boneless chicken thighs or breasts: Choose chicken that’s firm and moist, not sticky or dry. Thighs will be a bit juicier while breasts keep it lean.
- Lemon juice: Squeeze your own for a fresh zing that brightens things up.
- Garlic powder: Tosses in extra garlicky punch even if you’ve already got fresh garlic.
- Black pepper: Crack it fresh for the best kick and a real pop of flavor.
- Parsley: You can go with dry or fresh. Chop it up small so the flavor mixes in everywhere.
- Fresh garlic (minced): Go for plump, tight cloves—these bring all the depth and zing.
- Olive oil: Smooths out the marinade and keeps your chicken from getting dry. If you can get extra virgin, even better.
- Grated parmesan cheese: Freshly grated is best—more nutty, more cheesy, more flavor.
- Ranch dressing: Adds creaminess and tang. Pick a good one or go homemade for the ultimate taste.
- Metal or wooden skewers: Wooden ones should soak first or they’ll burn up on the grill.
Simple How-To Steps
- Rest and Garnish:
- Lift the cooked skewers off the heat and wait a few minutes—it keeps them juicy. Dust with a bit of parsley or parmesan if that sounds good. Dig in right away with whatever sides you like best.
- Grill and Rotate:
- Pop the skewers on the hot grill. Cook for about fifteen to ten minutes, spinning them every so often so they brown all over. You want a golden look and the insides to reach at least one six five degrees Fahrenheit—safety first!
- Heat the Grill:
- Crank your grill to medium-high. Let it get hot before you add anything. That’s how you get those awesome grill marks and seal the flavors in.
- Prepare the Skewers:
- If you’re using wood, soak the sticks while you wait on the chicken. That keeps them from burning. Then slide the chicken chunks onto the skewers, leaving small spaces in between so each piece cooks through nicely.
- Coat and Chill the Chicken:
- Drop the chicken pieces into the bowl with your marinade. Work the sauce in by hand until everything’s well covered. Cover and stash in the fridge at least thirty minutes or up to a couple hours for a flavor boost.
- Make the Marinade:
- Grab a big bowl and tip in your ranch, parmesan, olive oil, minced garlic, parsley, garlic powder, pepper, and lemon juice if you’re using it. Give it all a good whisk or fork until smooth and creamy.
Save Pin
I can’t get enough of the parmesan in these! It’s salty and rich and takes everything up a notch. My best memory? My kid sneaking bites straight from the skewer before we even sat down—total family win.
Storing Leftovers
Pop leftover skewers into a tightly sealed container. They’ll hold up in the fridge for three days and taste just as good cold or warmed up quick in a pan or microwave. Want to save even longer? Freeze the cooked chicken cubes for up to two months and toss them into wraps or salads whenever you need them.
Easy Swaps
No ranch dressing in the fridge? Mix up Greek yogurt with chopped garlic and herbs. For dairy-free, go for vegan parmesan or even nutritional yeast. Chicken thighs make it extra juicy, but swap in turkey chunks for something a little different.
How to Serve
Pair these skewers with crispy green salads, grilled veggies, or roasted potatoes. They’re awesome with pasta salad or corn on the cob too. If you’re hosting, cut chicken smaller and serve as finger foods—extra ranch dip on the side won’t hurt.
Save Pin
Common Questions
- → What's a good marinating time for the chicken?
Let the chicken soak for at least half an hour, but if you can wait up to two hours, even better flavor.
- → Is it okay to swap chicken thighs for breasts?
Yep, either boneless skinless breasts or thighs will get you super juicy results.
- → Should wooden skewers get soaked before grilling?
Yep, dunk them in water for about 15 minutes first, so they don't burn once they hit the grill.
- → How can I tell the chicken’s cooked all the way through?
The chicken should have a good char and hit 165°F (75°C) inside — that means it’s done.
- → Any idea what goes well with these skewers?
They’re awesome next to salads, rice, grilled veggies, or even dipping sauces like ranch or a simple yogurt dip.
- → Do I have to grill them, or is there another way?
If you don’t have a grill, just pop them under the broiler and flip them now and then to get them golden all over.