Juicy, tender chicken skewers slathered in a buttery garlic-parmesan ranch sauce—this is one of those dishes I turn to when I want something that’s incredibly flavorful, easy to prepare, and works just as well for a casual family dinner as it does for impressing guests. Whether I cook these in the air fryer, the oven, or throw them on the grill, the result is always the same: pure, savory satisfaction. Garlic Parmesan Ranch Chicken Skewers

Why You’ll Love This Recipe

I love how versatile and quick this recipe is. The chicken comes out moist and packed with flavor thanks to a bold ranch-infused rub, while the rich garlic-parmesan butter sauce makes everything feel indulgent. The hot sauce and red pepper flakes give just the right amount of heat (which I sometimes skip for a milder version). Plus, it’s easy to scale up for parties or meal prep. I can serve these over rice, in wraps, or just as is with a dipping sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken tenders (or thighs or breast), cut into 3‑inch pieces
2 tbsp olive oil
1 stick butter
8–10 cloves garlic, minced
½ cup Parmesan, grated
1 tbsp hot sauce (optional for a kick)
2 tsp red pepper flakes
⅓ cup fresh parsley, minced
1 tbsp dry ranch seasoning (for sauce)
1 tsp dried dill (for sauce)
½ tsp onion powder (for sauce)
1.5 tbsp dry ranch seasoning (for chicken rub)
1 tsp dried dill (for chicken rub)
2 tsp paprika (for chicken rub)
1 tsp garlic powder (for chicken rub)
1 tsp onion powder (for chicken rub)
½ tsp salt (for chicken rub)
½ tsp pepper (for chicken rub)
Wooden skewers, soaked in water at least 30 minutes

directions

I start by soaking my wooden skewers in water for at least 30 minutes to keep them from burning.
While those soak, I whisk together the chicken rub: olive oil, dry ranch seasoning, dill, paprika, garlic powder, onion powder, salt, and pepper. Then I toss the chicken pieces in this mixture until they’re evenly coated.
I thread the seasoned chicken onto the soaked skewers, packing the pieces close together.
For the sauce, I melt the butter and garlic, then stir in Parmesan, hot sauce (if I’m feeling bold), red pepper flakes, parsley, ranch seasoning, dill, and onion powder. If it separates, I whisk in a tablespoon or two of softened butter until smooth.
I set aside one-third of this sauce for basting during cooking. The rest stays untouched for finishing.
Depending on my mood and time, I go with one of the following cooking methods:

Air Fryer:

I preheat to 400 °F and cook 2–3 skewers for 5 minutes.
Flip, baste, and cook 2 more minutes.
Flip again, baste, and cook another 5–6 minutes until the chicken reaches 165 °F internally.
Before serving, I brush with the clean sauce and sprinkle extra Parmesan.

Oven:

I bake the skewers at 450 °F on a foil-lined sheet for about 14 minutes, flipping and basting a couple of times.
Then I broil for 2 minutes to crisp them up before finishing with sauce and Parmesan.

Grill:

I grill over medium-high heat for about 5–6 minutes per side, basting as I go.
After removing them from the heat, I give them one last brush with the reserved sauce and a final dusting of Parmesan.

Servings and timing

Yield: Makes about 6 skewers
Prep Time: 20 minutes (plus 30 minutes soaking skewers)
Cook Time:
- Air fryer: 12–14 minutes
- Oven: ~16–18 minutes
- Grill: ~16–18 minutes
Total Time: About 35–40 minutes

Variations

I sometimes swap the chicken for shrimp for a quicker cook and a lighter option.
When I want it extra spicy, I add cayenne pepper to the rub and double the red pepper flakes in the sauce.
For a herby twist, I mix in a touch of rosemary or thyme into the rub.
I also love making mini skewers for party platters or tapas-style spreads.

storage/reheating

I store leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the air fryer at 350 °F for 4–5 minutes to bring back the crisp edges, but the microwave works fine too—just about 1–2 minutes covered, so the chicken doesn’t dry out. If I have leftover sauce, I warm it gently on the stovetop and drizzle it over the reheated skewers.

FAQs

How do I prevent the skewers from burning on the grill?

I always soak my wooden skewers in water for at least 30 minutes, which helps prevent them from charring or catching fire. Metal skewers are another great option that don’t require soaking.

Can I make this recipe ahead of time?

Yes, I often marinate the chicken and prep the sauce ahead. Then I just thread and cook when I’m ready. The sauce can be made and stored in the fridge for up to 3 days—just reheat gently before using.

What should I serve with these skewers?

I like to serve them over rice, quinoa, or even a fresh salad. A side of garlic bread or roasted veggies also pairs well with the rich garlic-parmesan flavor.

Can I make this without an air fryer?

Absolutely. I’ve had great results baking them in the oven or grilling. The flavor holds up no matter which method I choose.

What do I do if my sauce breaks or separates?

This happens sometimes. I just whisk in 1–2 tablespoons of softened butter to bring it back together. It smooths out beautifully with a bit of extra emulsifying.

Conclusion

These garlic parmesan ranch chicken skewers are pure comfort on a stick. They’re packed with bold, zesty flavor, super adaptable, and quick enough for a weeknight dinner. Whether I cook them in the air fryer, oven, or grill, they always turn out juicy, buttery, and satisfying. This is one recipe I find myself making again and again.