Description
Flavor-packed Ranch Garlic Parmesan Chicken Skewers featuring juicy chicken tenders basted in a buttery garlic-Parmesan sauce with zesty ranch seasoning. Perfect for air frying, baking, or grilling.
Ingredients
- 2 lb chicken tenders
- 2 tbsp olive oil
- Garlic Parmesan Butter Sauce:
- 1 stick unsalted butter
- 8–10 garlic cloves, minced
- ½ cup grated Parmesan
- 1 tbsp hot sauce (optional)
- 2 tsp red pepper flakes
- 1 tbsp ranch seasoning mix
- 1 tsp dried dill
- ½ tsp onion powder
- ⅓ cup fresh parsley, minced
- Chicken Seasoning:
- 1.5 tbsp ranch seasoning
- 1 tsp dried dill
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Cut chicken into ~3-inch pieces. Toss with olive oil and chicken seasoning mix to coat evenly. Thread pieces tightly onto skewers.
- In a saucepan or microwave-safe bowl, melt butter and garlic. Stir in Parmesan, hot sauce, red pepper flakes, ranch seasoning, dill, onion powder, and parsley.
- Reserve about ⅓ of this sauce for basting during cooking; keep the rest separate for after cooking.
- Air fryer method: Preheat to 400°F. Cook skewers for 5 min, flip, baste with reserved sauce, cook 2 min, flip again, baste, and cook another 5–6 min until chicken reaches 165°F. Use final basting sauce when serving.
- Oven method: Bake at 450°F for 14 min, flipping halfway and basting; broil for 2 min to brown, then final baste.
- Grill method: Grill over medium-high direct heat, ~5–6 min per side, basting throughout; final baste when off heat.
Notes
- Prep chicken skewers up to a day ahead and refrigerate until ready to cook.
- Whisk in softened butter to re-emulsify separated sauce.
- Store leftovers in the fridge for 3–4 days; reheat with extra sauce to keep juicy.
- Use chicken thighs or breasts if tenders aren’t available.
- Adjust spice level by modifying hot sauce and red pepper flakes.
Nutrition
- Serving Size: 1 skewer
- Calories: 310
- Sugar: 1g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 90mg
