Chicken Skewers Ranch Garlic Parmesan (Printable Version)
# What You'll Need:
→ Marinade
01 -
1 teaspoon lemon juice (if you want)
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon ground black pepper
04 -
1 teaspoon dried parsley or a handful of chopped fresh parsley
05 -
3 garlic cloves, smashed and chopped
06 -
30 ml olive oil
07 -
30 g grated parmesan cheese
08 -
120 ml ranch dressing
→ Chicken Skewers
09 -
Wooden or metal skewers
10 -
680 g chicken breasts or thighs with no bones or skin, chopped into 2.5 cm pieces
# How to Make It:
01 -
Toss ranch, parmesan, olive oil, chopped garlic, parsley, black pepper, garlic powder, and a splash of lemon juice (if you feel like it) in a big bowl. Stir it all up until blended and creamy.
02 -
Pop chicken cubes into a bag or dish with a lid. Dump the marinade on top, making sure everything gets covered. Shut it up tight and stash in the fridge for at least half an hour, or up to two hours if you've got time for bigger flavor.
03 -
Let wooden skewers soak in some water about 15 minutes so they don’t catch fire. Thread the marinated chicken pieces on, leaving a bit of room in between so they cook all around.
04 -
Get your grill hot—aim for a nice medium-high heat.
05 -
Lay the skewers down on the grill. Cook them for 10 to 15 minutes, flipping every so often, until the chicken's cooked through and hits 75°C inside. Go for a light char if you like that.
06 -
Take them off and let everything sit for a few minutes. Dress up your skewers with more parsley or parmesan if you want. Hand them out with your favorite sides.
# Additional Tips:
01 -
Letting the chicken hang out in the marinade longer gives you juicier, more flavorful bites.
02 -
Don’t forget to really soak those wood skewers so they don’t burn up while grilling.