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These Ranch Garlic Parmesan Chicken Skewers are my go-to when grilling season rolls around and I want something quick yet outrageously tasty. Each bite is juicy and packed with garlicky goodness topped off by creamy ranch and a hit of parmesan. Even picky eaters clean their plates and ask for more every time I make these.
I started making these for backyard BBQs and now they have a permanent spot in our summer rotation. The first time I served them, the savory aroma had my neighbors asking what was on the grill.
Ingredients
- Ranch dressing: This is the creamy tangy base for the marinade Use a high quality or homemade ranch for the best flavor
- Grated parmesan cheese: Brings nutty cheesy richness Grate fresh if possible for maximum flavor
- Olive oil: Ensures the chicken stays tender and helps bind the marinade Use extra virgin for best taste
- Garlic: fresh minced brings boldness and depth Always choose plump garlic cloves with tight skins
- Parsley: Dried or fresh parsley brings herby brightness If using fresh chop it finely for even flavor
- Black pepper: Adds a gentle kick Grind it fresh if possible for the brightest taste
- Garlic powder: Punches up the savory garlic flavor beyond the fresh
- Lemon juice: For a hint of tang and brightness Only use freshly squeezed
- Boneless chicken breasts or thighs: Opt for poultry that is pink and moist not slimy Thighs give extra juiciness but breasts are leaner
- Wooden or metal skewers: If using wooden soak them first to prevent burning
Step-by-Step Instructions
- Make the Marinade:
- Mix the ranch dressing parmesan cheese olive oil minced garlic parsley black pepper garlic powder and optional lemon juice in a large bowl Use a fork or whisk to make sure everything is blended and creamy
- Coat and Chill the Chicken:
- Add the chicken cubes to the marinade ensuring every piece is coated evenly Using your hands works best for this Cover and chill in the refrigerator for a minimum of thirty minutes Up to two hours gets even deeper flavor
- Prepare the Skewers:
- If using wooden skewers soak them in water while the chicken marinates This prevents burning on the grill Afterwards thread the chicken cubes onto the skewers leaving a tiny gap between each piece for even heat distribution
- Heat the Grill:
- Fire up your grill to medium high heat Let it get really hot before adding the chicken This encourages a beautiful char and seals in juices
- Grill and Rotate:
- Place the skewers on the grill and let them cook about ten to fifteen minutes Turn them gently every few minutes to achieve even color and cook all sides Watch for a deep golden brown exterior and check for an internal temperature of at least one hundred sixty five degrees Fahrenheit for food safety
- Rest and Garnish:
- Remove the skewers from the heat and let them rest for a couple of minutes This keeps the chicken juicy Sprinkle with more parsley or parmesan if you like Serve right away with your favorite side
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Parmesan is hands down my favorite ingredient here Its rich salty flavor packs a punch and takes the marinade to another level I have a wonderful memory of my daughter sneaking little cubes off the skewer before they even made it to the table Hands down a family bonding moment over this recipe
Storage Tips
Leftover skewers store beautifully in an airtight container in the refrigerator for up to three days They are just as good cold or you can reheat gently on the stove or in a microwave For longer storage freeze cooked chicken cubes in a labeled freezer bag for up to two months Just thaw and use in salads or wraps for a quick meal
Ingredient Substitutions
If you do not have ranch dressing you can swap with Greek yogurt mixed with herbs and garlic For a dairy free version try vegan parmesan or nutritional yeast Thighs can replace breasts for juicier results or swap chicken for turkey chunks for a different flavor
Serving Suggestions
Serve these skewers alongside roasted potatoes grilled vegetables or a crisp green salad They also work well with classic summer sides like corn on the cob or pasta salad For a party try cutting the chicken smaller and serving as an appetizer with toothpicks and an extra drizzle of ranch
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Frequently Asked Questions
- → How long should I marinate the chicken?
For maximum flavor, marinate the chicken for at least 30 minutes, but up to 2 hours is ideal.
- → Can I use chicken thighs instead of breasts?
Yes, both boneless skinless chicken breasts or thighs work well and offer juicy results.
- → Do I need to soak wooden skewers before grilling?
If using wooden skewers, soak them in water for 15 minutes to prevent burning on the grill.
- → How do I know when the chicken is fully cooked?
The chicken is ready when it reaches an internal temperature of 165°F (75°C) and has a nice char.
- → What can I serve with these skewers?
Pair them with fresh salads, rice, grilled vegetables, or dipping sauces like ranch or yogurt dip.
- → Is grilling the only cooking method?
You can broil the skewers in the oven if grilling isn't available—just turn for even browning.