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Ranch Garlic Parmesan Chicken Skewers

Ranch parmesan garlic chicken skewers with a savory ranch-and-parmesan coating, grilled until golden and juicy. Perfect for grilled skewers night—marinate, thread, then cook to 165°F for tender bites.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts Cut into chunks so they cook evenly on the skewers.
  • 1 cup ranch dressing Use store-bought ranch for an instant creamy coating.
  • 0.25 cup olive oil Helps the marinade cling and browns on the grill.
  • 0.5 cup Parmesan cheese, grated Grated for a visible parmesan crust during grilling.
  • 4 clove garlic Minced cloves distribute flavor through the marinade.
  • 1 packet ranch seasoning mix Adds the classic ranch flavor base.
  • 1 tsp Italian seasoning For an herb-forward finish.
  • 0.25 Salt To taste.
  • 0.25 black pepper To taste.
  • 12 Wooden skewers, soaked Soak to reduce burning on the grill.

Equipment

  • 1 grill

Method
 

Make the ranch parmesan marinade
  1. In a bowl, mix ranch dressing, olive oil, grated Parmesan, minced garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until evenly combined.
  2. Add the chicken chunks to the marinade and toss until coated, then let marinate for 30 minutes to 2 hours in the refrigerator.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, leaving small gaps between pieces for even cooking.
  2. Preheat the grill to medium-high heat, then place the skewers on the grate.
  3. Grill the skewers for 5-6 minutes per side, turning once, until the chicken reaches 165°F and the surfaces look golden with a parmesan crust.
Serve
  1. Remove the skewers from the grill and serve immediately with extra ranch for dipping, with fresh herbs on top if you like.

Notes

For best flavor and juiciness, marinate toward the longer end (up to 2 hours) and don’t overcrowd the grill so the skewers can brown. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked skewers for up to 2 months (reheat in the oven to help re-crisp the parmesan). For a lower-fat option, use light ranch dressing and reduce the olive oil to 1 tbsp while keeping the Parmesan amount the same.