Ranch Parmesan Chicken Skewers (Printable Version)
Juicy grilled chicken skewers soaked in a zesty ranch-garlic-parmesan sauce—awesome for a family meal or when friends swing by.
# Everything You’ll Need:
→ Marinade
01 -
1 teaspoon optional lemon juice
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon black pepper, ground
04 -
1 teaspoon dried or fresh parsley, chopped
05 -
3 garlic cloves, minced up
06 -
30 ml olive oil
07 -
25 g parmesan, grated
08 -
120 ml classic ranch dressing
→ Skewers
09 -
Wood or metal skewers
10 -
680 g chicken thighs or breasts, skin removed and diced into 2.5 cm chunks
# Steps to Cook:
01 -
Let the skewers hang out for a bit after grilling. Before digging in, sprinkle extra parsley or a little parmesan on top if you want. Pair them with your favorite salad, sauces, or sides.
02 -
Heat up your grill on medium-high. Put your skewers on and let them cook for 10 to 15 minutes, giving them a turn now and then. When they're golden and the chicken hits 75°C inside, they're good to go.
03 -
If you're using wooden sticks, let them soak in water for around 15 minutes so they don't scorch. Now slide your chicken pieces onto the skewers, leaving little spaces so everything cooks just right.
04 -
Grab a zip-top bag or a dish and toss in the chicken cubes. Pour that marinade all over, mix until every chunk's covered. Close it up and let it chill in the fridge for at least 30 minutes, two hours is even better.
05 -
Whisk together the ranch, grated parmesan, olive oil, garlic, parsley, a dash of pepper, garlic powder, and lemon juice if you like. Just keep mixing until it looks creamy and smooth.
# Extra Suggestions:
01 -
Give the chicken the full two hours for max flavor. These go great with veggies off the grill or a quick salad for a solid dinner.