Ranch Garlic Parmesan Chicken Skewers — Grilled Chicken Skewers Recipe
There’s something about the smell of garlic and Parmesan melting into a tangy ranch marinade that takes me right back to summer neighborhood barbecues. I remember the first time I made these skewers for a potluck: they disappeared faster than I could say “seconds,” and people kept asking for the recipe. They’re comfort food with a little bit of an elegant twist — simple, crowd-pleasing, and endlessly adaptable. While skewered meats have roots in cultures around the world (think kebabs, satay, and yakitori), these Ranch Garlic Parmesan Chicken Skewers are a modern American take, blending creamy ranch flavors with classic Italian Parmesan for a dish that’s perfect for grilling season or a cozy weeknight.
Who is this recipe for?
- This recipe is for busy parents, weeknight cooks, grilling beginners, and anyone who loves an easy, flavorful chicken recipe that’s ready in under an hour.
Core ingredients overview:
- 1 pound chicken breasts, cut into cubes
- 1/2 cup ranch dressing
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
This dish combines tender cubed chicken with a garlicky ranch-Parmesan marinade to create juicy, savory grilled skewers that are both simple and satisfying.
Tools & Ingredients
Tools
- Mixing bowl — for combining the marinade ingredients evenly.
- Whisk or fork — to emulsify the ranch and garlic.
- Measuring cups and spoons — for accurate seasoning and consistent results.
- Cutting board and sharp knife — to cut chicken into even cubes for uniform cooking.
- Grill (gas or charcoal) or grill pan — for building those delicious grill marks and charred flavor.
- Tongs — to turn skewers safely and cleanly.
- Plate or tray — to hold marinated chicken and assembled skewers.
- Large shallow dish or container — to soak wooden skewers and prevent burning.
Ingredients (with benefits)
- 1 pound chicken breasts, cut into cubes — lean protein that cooks quickly and soaks up marinade flavors.
- 1/2 cup ranch dressing — provides creamy tang and herbs to season the chicken.
- 3 cloves garlic, minced — boosts savory flavor and aroma.
- 1/2 cup grated Parmesan cheese — adds umami, richness, and a slightly nutty finish.
- Salt and pepper, to taste — essential seasonings that bring out the flavors of the marinade and chicken.
- Wooden skewers, soaked in water for 30 minutes — allow safe, even grilling without burning.
Instructions
- In a bowl, combine the ranch dressing, minced garlic, grated Parmesan cheese, salt, and pepper. Mix well so the ingredients are evenly distributed.
- Add the chicken cubes to the marinade and coat them thoroughly. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator (up to 4 hours for deeper flavor).
- Preheat the grill to medium-high heat (about 375–450°F / 190–230°C). If using a charcoal grill, wait until coals are covered with gray ash.
- Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a little space between pieces for even cooking.
- Grill the skewers for 10–15 minutes, turning occasionally with tongs, until the chicken is cooked through (internal temperature 165°F / 74°C) and has nice grill marks.
- Remove the skewers from the grill and let them rest for 2–3 minutes before serving warm.
Always add 
tag after Directions.
FAQ
Q: Can I freeze these skewers?
A: You can freeze the marinated chicken (raw, off the skewers) in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before threading onto skewers and grilling. Freezing cooked skewers is possible, but textures may change.
Q: What can I use instead of wooden skewers?
A: Metal skewers are a great reusable alternative and conduct heat well for more even cooking. If using wooden skewers, be sure to soak them for at least 30 minutes to prevent burning.
Q: Can I bake these instead of grilling?
A: Yes — place skewers on a baking sheet and bake at 400°F (200°C) for 15–20 minutes, turning once, until chicken reaches 165°F (74°C). Finish under the broiler for a minute if you want browning.
Q: Can I make a dairy-free version?
A: Substitute a dairy-free ranch and nutritional yeast instead of Parmesan for a similar tangy, savory flavor profile.
Tips & Tricks
- Cut the chicken into even-sized cubes so everything cooks uniformly and finishes at the same time.
- Don’t overcrowd the skewers; leave small gaps between pieces to allow heat to circulate and cook the chicken evenly.
- Keep a close eye on the grill and turn the skewers often to avoid charring one side too much.
- If your ranch dressing is very thin, add an extra tablespoon of Parmesan or a spoonful of Greek yogurt to help the marinade cling to the chicken.
Enjoy these skewers hot off the grill — they’re perfect on their own or served over a bed of rice, salad, or with a side of grilled vegetables. Share with friends and savor every bite. Always add
tag after Directions.
Conclusion
For more inspiration and variations on this flavor combo, check out these helpful resources:
- A great take on the dish can be found at Ranch Garlic Parmesan Chicken Skewers – Bad Batch Baking.
- If you want another recipe walk-through, see You’ll Love These Garlic Parmesan Ranch Chicken Skewers!.
- For family-friendly kebab ideas, try Garlic Ranch Parmesan Chicken Kabobs – WholeFoodFor7.
- If you like over-the-fire grilling tips, visit Garlic Parmesan Chicken Skewers – Over The Fire Cooking.
- For a homestead-style approach and variations, see Garlic Parmesan Chicken Skewers – I Am Homesteader.
Ranch Garlic Parmesan Chicken Skewers
Ingredients
- 1 pound chicken breasts, cut into cubes Lean protein that cooks quickly and soaks up marinade flavors.
- 1/2 cup ranch dressing Provides creamy tang and herbs to season the chicken.
- 3 cloves garlic, minced Boosts savory flavor and aroma.
- 1/2 cup grated Parmesan cheese Adds umami, richness, and a slightly nutty finish.
- Salt and pepper, to taste Essential seasonings that bring out the flavors of the marinade and chicken.
- Wooden skewers, soaked in water for 30 minutes Allow safe, even grilling without burning.
Method
- In a bowl, combine the ranch dressing, minced garlic, grated Parmesan cheese, salt, and pepper. Mix well so the ingredients are evenly distributed.
- Add the chicken cubes to the marinade and coat them thoroughly. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator (up to 4 hours for deeper flavor).
- Preheat the grill to medium-high heat (about 375–450°F / 190–230°C). If using a charcoal grill, wait until coals are covered with gray ash.
- Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a little space between pieces for even cooking.
- Grill the skewers for 10–15 minutes, turning occasionally with tongs, until the chicken is cooked through (internal temperature 165°F / 74°C) and has nice grill marks.
- Remove the skewers from the grill and let them rest for 2–3 minutes before serving warm.
