Description
Grilled chicken skewers marinated in a creamy ranch, garlic, and Parmesan mixture—smoky, flavorful, and easy to make.
Ingredients
- ½ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried parsley (or fresh, chopped)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice (optional)
- 1 ½ lb boneless, skinless chicken (breasts or thighs), cut into 1‑inch cubes
- Wooden or metal skewers
Instructions
- In a bowl, mix ranch dressing, Parmesan, olive oil, garlic, parsley, black pepper, garlic powder, and lemon juice (if using).
- Put the cubed chicken into a resealable bag or shallow dish and pour the marinade over it, ensuring all pieces are coated. Refrigerate for at least 30 minutes, up to 2 hours.
- If using wooden skewers, soak them in water for 15 minutes. Thread the marinated chicken pieces onto skewers, leaving spaces for even cooking.
- Preheat grill to medium-high heat.
- Grill the skewers for 10–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165 °F (75 °C) and gets a nice char.
- Remove skewers from grill and let rest briefly. Garnish with extra parsley or Parmesan if desired. Serve with optional dipping sauces.
Notes
- For juicier skewers, use boneless, skinless chicken thighs instead of breasts.
- Marinate overnight for deeper flavor.
- Add extra garlic or herbs like thyme, rosemary, or oregano to customize seasoning.
- Use a grill pan if an outdoor grill isn’t available.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat on grill or in skillet.
- To freeze: marinate chicken, freeze for up to 3 months, then thaw overnight before grilling.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300–350 kcal
- Fat: 20 g
- Carbohydrates: 2 g
- Protein: 30 g
