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Ranch Garlic Parmesan Chicken Skewers

Ranch parmesan garlic chicken skewers with juicy grilled chunks coated in a creamy ranch-garlic-parmesan crust. Marinate for deep flavor, then grill until tender and finish with a parmesan-forward surface.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts Cut into chunks.
  • 0.5 cup ranch dressing For coating and marinade base.
  • 0.25 cup olive oil Helps the marinade cling and browns well.
  • 0.5 cup Parmesan cheese, grated Forms the golden crust on the grill.
  • 4 garlic cloves, minced Minced for even distribution.
  • 1 packet ranch seasoning mix Adds classic ranch flavor.
  • 1 tsp Italian seasoning Herby seasoning in the marinade.
  • salt and pepper to taste Season the marinade to your preference.
  • 1 wooden skewers, soaked Soak to prevent 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 well combined and smooth.
  2. Add the chicken chunks to the marinade and toss to coat every piece.
Marinate the chicken
  1. Cover and refrigerate the chicken for 30 minutes to 2 hours so it absorbs the ranch-garlic flavor.
Skewer and grill
  1. Preheat your grill to medium-high heat.
  2. Thread the marinated chicken chunks onto soaked wooden skewers, leaving a little space between pieces.
  3. Grill the skewers for 5-6 minutes per side, turning once, until the chicken reaches 165°F with visible golden parmesan edges.
Serve
  1. Serve the skewers immediately with extra ranch for dipping, with a parmesan crust visible on the grilled surfaces and fresh herbs if desired.

Notes

For maximum juiciness and crust, avoid over-marinating past 2 hours and pat skewers lightly if the marinade is very pooled. Refrigerate cooked leftovers up to 3 days; freeze cooked skewers up to 2 months (thaw in the fridge). For a lighter option, use light ranch dressing and a reduced-fat Parmesan while keeping the same grilling time to preserve browning.