Ranch garlic parmesan chicken skewers are the kind of recipe that makes me look like a grilling genius without actually requiring any special skills. The creamy ranch marinade combined with garlic and parmesan creates this savory coating that caramelizes beautifully on the grill, and every single time I make these, someone asks for the recipe. They’re one of those dishes that taste way more complicated than they actually are.
Ingredients for Ranch Garlic Parmesan Chicken Skewers
The key to these skewers is using a good quality ranch dressing, whether store-bought or homemade. I usually reach for Hidden Valley because it has that classic tangy flavor, but any ranch you like will work great here. Fresh garlic makes a huge difference over garlic powder alone, so don’t skip it.
For the Marinade:
- ½ cup ranch dressing (store-bought or homemade)
- ¼ cup grated parmesan cheese (I recommend freshly grated rather than the shelf-stable kind for better flavor and creamier texture)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (my preference is to use both fresh garlic and garlic powder for layered flavor)
- 1 teaspoon lemon juice (optional, but adds a nice brightness that cuts through the richness)
For the Skewers:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (I usually use thighs because they stay juicier on the grill)
- 8-10 wooden or metal skewers
Step-by-Step Instructions
I recommend prepping everything the night before if you’re planning to grill for a crowd. The longer these marinate, the more flavor they develop, though 30 minutes is plenty if you’re short on time.
Step 1: In a mixing bowl, whisk together the ranch dressing, parmesan cheese, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice if using. The mixture should be creamy and well combined with visible flecks of garlic and herbs throughout.
Step 2: Cut your chicken into uniform 1-inch cubes so they cook evenly. Place the chicken pieces in a resealable plastic bag or shallow dish and pour the marinade over them, making sure every piece gets coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for 2 hours, or overnight for the deepest flavor.
Step 3: While the chicken marinates, soak wooden skewers in water for at least 15 minutes if using them to prevent burning on the grill. Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece for even cooking and better char. Don’t pack them too tightly or the centers won’t cook through properly.
Step 4: Preheat your grill to medium-high heat, around 375-400°F. Oil the grates lightly to prevent sticking.
Step 5: Place the skewers on the grill and cook for 10-15 minutes total, turning every 3-4 minutes to get nice grill marks on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part and is opaque throughout with clear juices. The outside should have a golden-brown char. Avoid moving them too often as this prevents proper searing and those beautiful grill marks.
Step 6: Remove the skewers from the grill and let them rest for 3-5 minutes before serving. This resting time allows the juices to redistribute, keeping every bite moist and tender.
Step 7: Garnish with additional chopped fresh parsley or a sprinkle of extra parmesan cheese if desired. Serve hot with your favorite dipping sauce or alongside grilled vegetables.
Perfect Pairings for Ranch Garlic Parmesan Chicken Skewers
These savory skewers pair beautifully with fresh, light sides that balance the rich ranch and parmesan flavors.
Grilled Vegetables: Bell peppers, zucchini, red onions, and cherry tomatoes grilled alongside the chicken create a complete meal with minimal effort and gorgeous presentation.
Caesar Salad: The creamy dressing and parmesan in the salad echo the flavors in the skewers while adding crisp, refreshing greens to balance the richness. For another great chicken salad option, check out Hot Honey Feta Chicken served over greens.
Garlic Butter Rice: Fluffy rice cooked with butter, garlic, and parsley soaks up any extra marinade and complements the Italian-inspired flavors without competing. If you love cheesy rice dishes, try Cheesy Chicken and Rice Casserole for another crowd-pleaser.
Pasta Salad: A cold pasta salad with Italian dressing, cherry tomatoes, and mozzarella provides textural contrast and works great for cookouts. For a warm pasta option, Creamy Cajun Chicken Pasta is another family favorite.
Corn on the Cob: Sweet grilled corn with butter and herbs is a classic BBQ pairing that brings summer vibes to any meal.
Roasted Potatoes: Crispy roasted baby potatoes seasoned with garlic and herbs create a satisfying, hearty side that rounds out the plate.
Orzo Salad: Light orzo pasta tossed with feta, tomatoes, and fresh herbs makes a refreshing side. For a warm orzo option, try this Easy Balsamic Chicken Veggie Orzo recipe.
Storage & Serving Tips
Store leftover ranch garlic parmesan chicken skewers in an airtight container in the refrigerator for up to 3 days. They’re actually delicious cold, sliced over salads or tucked into wraps for easy lunches throughout the week.
For reheating, I recommend warming them gently in a skillet over medium heat for about 5-7 minutes, turning occasionally, to maintain some of that grilled texture. The microwave works in a pinch but can make the chicken a bit rubbery, so use 30-second intervals and don’t overdo it. You can also pop them under the broiler for 2-3 minutes to recrisp the outside.
These skewers are incredibly versatile. Remove the chicken from the skewers and toss it with pasta for a quick dinner, chop it up for chicken Caesar wraps, or serve it over rice bowls with roasted vegetables. For meal prep, you can marinate the chicken and freeze it raw for up to 3 months, then thaw overnight in the fridge before grilling.
FAQs
Can I bake these instead of grilling?
Absolutely. Preheat your oven to 425°F and arrange the skewers on a parchment-lined baking sheet. Bake for 15-18 minutes, flipping halfway through, until the chicken reaches 165°F internal temperature.
What’s the best way to prevent wooden skewers from burning?
Soak them in water for at least 15 minutes before threading the chicken. You can also wrap the exposed ends in aluminum foil to protect them from direct flame.
Can I use chicken thighs instead of breasts?
Yes, and I actually prefer thighs because they stay juicier and more tender on the grill. The cooking time remains the same, just check for 165°F internal temperature.
Ranch Garlic Parmesan Chicken Skewers
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the ranch dressing, parmesan cheese, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice if using until well combined.
- Cut chicken into uniform 1-inch cubes. Place chicken in a resealable plastic bag or shallow dish and pour marinade over it, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes. For best results, marinate for 2 hours, or overnight for deepest flavor.
- While chicken marinates, soak wooden skewers in water for at least 15 minutes if using. Thread marinated chicken cubes onto skewers, leaving small gaps between pieces for even cooking. Don’t pack too tightly or centers won’t cook through.
- Preheat grill to medium-high heat (375-400°F) and lightly oil the grates.
- Place skewers on grill and cook for 10-15 minutes total, turning every 3-4 minutes, until chicken reaches 165°F (74°C) internal temperature and is opaque throughout with clear juices. Outside should have golden-brown char. Avoid moving too often to ensure proper searing.
- Remove skewers from grill and let rest for 3-5 minutes before serving to allow juices to redistribute.
- Garnish with additional chopped fresh parsley or extra parmesan cheese if desired. Serve hot with your favorite dipping sauce.
