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Garlic parmesan chicken skewers with ranch have that zesty creamy kick you crave, mixing ranch and cheesy garlic with juicy chicken seared on the grill. They're easy enough for a weeknight but make you look like a grilling pro at gatherings. The marinade works fast and the grill's smokiness makes every bite pop.
I'll never forget munching on these straight off the grill—chicken turned out so juicy with ranch and parmesan melting right in even the pickiest eaters cleaned their plates
Tasty Ingredients
- Chicken breasts or thighs: come out super tender get boneless skinless for easier threading
- Lemon juice: totally optional but brings fresh zing try to squeeze your own
- Garlic powder: makes the garlic flavor even deeper
- Black pepper: brings just a little bite use cracked for extra pop
- Parsley: boosts the freshness curly or flat both are good
- Garlic: dials up that bold flavor fresh cloves give the most punch
- Olive oil: gives richness plus softens the chicken go with extra virgin if possible
- Grated parmesan cheese: nutty and rich freshly grated is best for big flavor
- Ranch dressing: super creamy plus tangy pick a thick quality one for best results
- Skewers: metal or wood both work but soak wood for no burning and easy serving
Simple Steps
- Dishing Up:
- Rest grilled skewers for a few minutes first Scatter more fresh parsley or parmesan on top if you want Enjoy them with more ranch or any sauce you like on the side
- Grilling Time:
- Preheat the grill to medium high Lay the chicken skewers out Turn them every few minutes—they'll take about ten to fifteen to char up and finish Make sure chicken is cooked with clear juices and a bit of crisp on the outside
- Skewer Setup:
- Push the chicken cubes onto your skewers Don’t jam them together or they won’t cook evenly Wooden ones need a good soak so they don’t burn up
- Marinating the Meat:
- Toss the chicken chunks into a big dish or zip bag Pour in the marinade and stir until every bite’s covered Let them chill in the fridge for half an hour or up to two hours for deeper flavor
- Mixing the Marinade:
- Grab a bowl and whisk together parmesan ranch olive oil garlic parsley black pepper garlic powder and lemon juice Mix till everything looks even and creamy
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What I love most is how crispy the parmesan gets on the grill It forms this tasty crust My kids ask for these nonstop and they disappear first at every party
Leftover Love
Once they cool off stick leftover skewers in a sealed container in the fridge—they’ll last about three days Reheat gently in the oven or microwave so they don’t dry out Got bonus chicken soaking in marinade? Freeze it raw in a bag Let it thaw in the fridge overnight and grill as usual
Swap Ideas
No ranch? Greek yogurt with herbs and a squeeze of lemon lightens things up No parmesan in the fridge? Pecorino or asiago are awesome You can pick thighs for extra juicy bits or swap for tofu or mushrooms if skipping chicken
Great With
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Try these with a tossed green salad or herbed rice They fit right in with roasted veggies or wrapped into pita with crunchy lettuce and tomato For parties make a platter with extra sauces like barbecue or tangy yogurt dip
Fun Backstory
Chicken on skewers pops up in cuisines everywhere from Greek souvlaki to Middle Eastern kebabs Tossing in ranch and parmesan adds an American cozy twist I came up with this version while testing ideas for a summer cookout trying to wow guests with something new and fun
Recipe FAQs
- → What's a good marinating time for the chicken?
Let the chicken soak up all the flavors for at least half an hour, or leave it in the fridge for up to 2 hours if you want it extra tasty.
- → Is it okay to swap in chicken thighs?
Definitely! Thighs keep things nice and juicy even after grilling since they're boneless and skinless too.
- → How do I keep wooden skewers from getting burned?
Dunk those wooden skewers in water for about 15 minutes before adding the chicken. That way, they won’t turn black or break apart on the grill.
- → Got any favorite sides for these skewers?
Try them with a creamy dip, crispy roasted veggies, a crunchy salad, or grilled corn. You can't go wrong!
- → Can I toss the skewers in the oven instead of using a grill?
Absolutely! Bake them at 425°F (220°C) for roughly 20 minutes, flipping halfway through, and you'll get a nice little char on them too.